Recipes with Wheat flour

Venison, red wine marinated

Plaster Club free of sinew and membranes. Place it in a bowl that fits in size, such that it can be covered with the marinade. Marinade: Making the carrot and Leek able and share them a few times. Willow buds and halvér them. Mix all the ingredients and pou

Classic Dådyrryg

Wildlife Fund: Fillet loosened from the anchovies, trimmed and Brown in the pan. The fillet is taken up and the anchovies is added into the Pan where the Brown and addressed. The cleaned vegetables in the Pan and boil up along with væden. The Fund is creamed o

Fallow deer breakfast sausage

Dådyrkød, pork and onion chopped into mincing machine and mix with the other ingredients. The flour is added at the end. Forcemeat is resting an hour before the place in natural intestines (can be purchased from the butcher). FRY on the forehead in plenty o

Roast fallow deer fillet with port wine sauce

The meat is rubbed with spices. Peppercorns crushed in a mortar, mixed with lemon juice and meat rolled in. Brown the meat over high heat in the Pan, turn down and let it all simmer on a low heat in the 15-20 minutes. Take the meat up and wrap it in tinfoil. A

Old-fashioned fried venison

Pus animal Mallet of of membranes, it is done with a very sharp knife. Butter with margarine round on køællen, and favor the excess margarine as small blobs on the mallet. Spiced with salt, pepper and crushed juniper berries. Put the mallet in a greased bak

Licorice nuts

Flour, antler salt and licorice extract mixed together. Real cold butter or margarine, chopped into. Sugar and egg stir to egg snaps, wherein the cream mix. The flour and the dough kneaded æggesnapsen assembled with well together. The dough rolled in fin

Animal chops in Juniper sauce

Slice the breast legs into pieces and boil them together with a soup may or soup herbs and a little water to a strong broth. Brown butter to the sauce in a pan, came the flour in and afbag with broth. Let the sauce cook thoroughly and babies with the cream.

Stuffed dyrebov

Animal shoulder boned, which vildthandleren like to do for them. Everything to the forcemeat stirred together as usual, spread in animal boven, previously trimmed. Then rolled together and ombindes. The brush all over with oil, sprinkled with a little flour