Recipes with Pepper

French wild boar

Place the meat in the marinade overnight. Allow the meat to drip slightly and slowly increase the golden brown in olive oil. When the meat is browned, put the spoon around the edge of the pan, pour the marinade and tomato puree and let it boil for 10 minute

Quail with brussels and goat cheese

Rub the quails with salt and pepper, brown them quickly in a frying pan and put the pan in a 200 degree hot oven, approx. 20 min. Cut the melon into balls with a small sharp spoon or a ball iron and marinate the fruit in lemon juice. Kook courtbouillonen 20 mi

Quail in grape sauce

Sprinkle the quails with the spoon and fry in butter in a saucepan with high heat until they are browned. Then screw it down and the junk berries easily broken into a mortar are added. After 3-4 minutes, white wine is added and the quails boil for approx. 15 m

Quizzes in rooms

Preheat the oven to 175 degrees. Put the quails in a flame dish. Mix rum, honey and chilisovs in a bowl. Season with salt and pepper. Brush the guardrails. Pour them in the oven for 30 minutes. Remove the quails and cook the dish with broth. Put the quails on

The hunter's winning hair

The hair is divided into smaller pieces, part the thighs in the joint between the thighs and legs and divide the back in 3-4 pieces across. The batter is cut into small cubes and browned with the harness pieces for approx. 75 g of butter - this is best done i

Potting hair in cream sauce

Herbal parties mentioned in the previous recipe, and the pieces are baked in butter on a pan or in a saucepan, seasoned with salt and pepper and small stews with a little of the broth under the hood for 1-1½ hours. During the frying, add a little more broth an

Chicken stuffed with fruits

The chicken is rubbed with salt, ginger and peppers. Then fill with pieces of apples, pear and banana - peeled. Tie together and put the chicken with your chest up in a refractory dish. Brush with oil and soy. Stir without lid in the oven on a shelf at the bot

The phase in Madeirasovs

The phasan is cut into 4-8 pieces and browned in a pan and gradually put into a frying pan, preferably with the heart. Salt and a little pepper sprinkle on. The frying pan is boiled with broth poured over the pheasant together with Madeira. Underneath the smal