Recipes with Freshly ground pepper

Partridge a'la cremè

Venison fried in cream is, of course, the classic roast method, however, can be varied. Because it is easy and straightforward, it also with by Partridge. The redecorated Partridge seasoned inside with salt, freshly ground pepper and a sprinkle of thyme and a

Pheasant Terrine

Start with geleen. Came the hull from the pheasant in a saucepan samman with ben from boiling battle it out, add the carrot, celery and onion, and Brown in the oil came in around 1/2 time by even heat, stir jævligt into the Pan so that all will be uniformly br

Stuffed Turkey Breast

Stir the sun-dried tomatoes and oregano along with the cheese. Season with salt and pepper. Put the Turkey Breast in the "smooth" side and cut a pocket in the thick part of the meat. Fill your pocket with cheese mixture. Volume cotton yarn on the Turkey Bre

Tzasiki

Yoghurt is poured into a coffee filter. It must be this way in about 1 hour, then all the water from boiling. Then season it with garlic, salt and pepper. The grated cucumber should be also filtered-the can be pressed down in Tunisia to get as much of as po

Beef in red wine sauce

Remove coarse tendons and membrane and cut the meat into 12 large pieces. Dry the meat. Let the butter be browned in a pan. Brown 3-4 pieces at a time. Brown them on all sides (about 3 minutes in total). Put the roasted pieces of meat in the oven roasting p

Long-term fried oksebov with tomato

Mix all raw materials well around and behind it in a heat-proof dish with tin foil over in 2 ½ hour at 160 degrees c. alm. oven. Behind further by 220 degrees c. alm. oven for about 1 hour to the Tan and væden is as good as evaporated.

The Castle rose

Brown on Brown the meat on all sides in a pan. Salt, pepper and flour sprinkled over the meat and Brown. There have to thin water down with broth, allspice, bay leaf and chopped onion added, the meat is cooked, covered, on low heat. After 1 hour, add

Poussiner with Noilly Prat sauce

Boil poussinerne in a pot of water with added salt and a few sprigs of løvstilke in ca. 35 min to juice from your thighs are clear and not pink. Take them up. Com noily Prat and broth in a saucepan and boil up. Smooth lightly with meljævning and add the cre