Recipes with Rådyrkød

Sausage of Rådyrkød

The scrawny meat mincing through a 4 mm. hulskive, mixed with packed and together with it run through the hakkeren with a 8 mm. hulskive, salt and spices are mixed in the forcemeat and it kneaded well together. Stopped in a 60 mm. art bowel, then hung for matu

Herbal/red wine marinated venison

the olive oil is heated in a pan. Add the garlic, lemon peel, ginger, onions, carrot and chili Cook for 5 min. Add the rest Cook for 20 minutes. Came the meat in the hot marinade and let stand, preferably 18-24 hours so you can not avoid the praise of your gue