Recipes with Lemon

Vilds wine mallet á la Boserup

Butter the mallet into the salt and pepper. Cut the lemon in half and squeeze it over the meat. Advantage thyme stems over meat. Prop some garlic into the Center and in the mallet-preferably plenty. Brown mallet 15 minutes. At a heated oven at 225 degrees c

Tandoori Turkey Breast

Pieces of meat chop deeply, rubbed with lemon, sprinkled with garlic powder and put it in the brine, which consists of the above ingredients including the rest of the lemon juice and garlic. Flesh made cool in 8-48 hours. Pieces of meat are taken up and place

Marinated fallow deer steak

Fallow deer steak Mix and stir together the marinade in a bowl. Pieces of marines overnight. Pieces of meat is taken out of the marinade and wipe clean. Grilling in double tinfoil in 5-10 minutes depending on thickness. Barbecue fried tomato Blame the 4 t

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

The deer steaks mallet with pærechurney and pepper sauce

The steaks are seasoned with Rosemary, white pepper and olive oil. They put in a dish and pulls like a day or so or my 2-3 hours. Finely chopped shallots and sauté in a pan in a little oil (to Saute is to roast at high heat, while omryster strongly in between)

Roast Veal Tenderloin with tomato sauce and artichoke salad

Brown Veal Tenderloin on all sides in a skillet in butter and oil. Season with salt and pepper, take it from the Pan and place in a small roasting pan or a heat-proof platter. Set the dish in a 150 degree C. alm. oven for about 20 minutes. Used frying thermome

Roast Veal Tenderloin with Apple Salad and potato-sellerimos

Brown Veal Tenderloin on all sides in a skillet in butter and oil. Season it with salt and pepper, take the of pan and place it in the small baking pan or a heat-proof platter in a suitable size. Set the dish in a 150 degree C. alm. oven for about 20 minutes.

Tunmousse In

Drain the tuna and mayonaise, it tube then findel, fraice cream, lemon juice, grated onion, ketchup and salt in. Melt the gelatin and stir the macerate well into the mix before the whipped cream as the last be turned in. Pour the mousse in a springform a