Recipes with Red wine

Bekri meze

Mix together the wine, mustard, half the oil and all the spices together. Put the meat in a bowl or plastic bag and pour the marinade over, cover the bowl with plastic and style it cool overnight. Next business day: Warm the last oil and saute a little onio

Long-term fried lamb m. cinnamon and red wine

Cut uterne in coarse pieces and place in a roaster etc. Cut incisions in the fat side of the lamb and Brown it well by the mallet on a frying pan and vegetable seasonings with salt and pepper and place it on the herbs. Pour the red wine over (min. 2-3 dl

Pork Tenderloin with bacon a lá game

Bacon wrapped pork tenderloin slices with about 1 cm. overlag (until fidussen then use the toothpick, if desired, without taste as retention of bacon). The Pan is heated up to "bacon temperaturs drawing" and in the meantime before the loin shall be laid on the

Løgmarmelade

Willow buds, halvér them lengthwise and cut them in both. Sauté onions in butter soft and add vinegar, wine and honey. Let the onions simmer until they are tender and the liquid is almost gone. Season with salt and pepper and let them cool slightly.

Løgkompot 03

Saute onions in butter and honey with a little salt and pepper in small 5 min. pour in the vinegar and boil it away. Add the raisins, apricots and red wine. Let simmer on low heat for væden is almost gone (at least 30 min) season with salt and pepper. Tips:

Venison tenderloin m. oven-fried potatoes and mushroom sauce

Fillets must rubbed in spice mixture, are packed in plastic and added cold for at least 3 hours. The potatoes washed and turned over with a mixture of oil, salt and pepper. Bake in a bradpande in the oven at about 200 degrees c. alm. oven in 45-50 minutes.

Simon's score red wine sauce

The red wine and the broth to simmer for approx. 1/2 hour. After about 20 mins add 1 dl water and colour. Add additional 1 dl. water (so that it does not boil more) and then piskefløden. Sprinkle Marizena till you get the right consistency. Season with salt pe

Mulled wine essence-mulled wine essence

All the ingredients to the boil for about 4 hours until it is reduced by half. Then you mix in a ratio of 1 part essence to 3 parts red wine. Season with port wine and schnapps after temperament. And with raisins and almonds. Hot gløggen, without the liquid