Recipes with Red wine

Hunter Rose-Jægerkam

Chop onion and carrot into slices and mix with the rest of the ingredients for the marinade. The meat out in the night. By cooking the next day, press the meat dry prior to the krydderes with salt and pepper. Brown the roast quickly in a pan in butter before t

Fried lamb schnitzel with cauliflower and red wine sauce

Heat a little butter in the Pan and grate the flesh 3-4 minutes. Season with salt and pepper. Boil the cabbage in boiling salted water the flower. Sauce: heat some butter in a pan and saute the onions until they become Golden. Add the red wine and let it reduc

Red wine marinated fallow deer roast

Make vegetables the istand and mix them with red wine and spices for a marinade which poured over expensive roast. It must pull uncovered in the refrigerator for at least 12 hours, like the next day. Take the roast out of the marinade and dry. SI marinade.

The saddle with wild sauce and mushrooms

Get EVS. the butcher to loosen the fillet from the back, so that the ribs will be sitting back. Get the final leg home, when you need them for the sauce. Brown legs and soup herbs on hot frying pan or in the oven at 185 degrees C for about 25 minutes, put t

Marinated rådyrryg/wok

The meat is cut free from the leg gently. Start at the anchovies and let the knife sliding down along the leg. Remember to cut the tenderloin away also-it sits on the back of the leg. Mix the red wine, Balsamic, ginger, thyme, salt and pepper and Let it marina

Deer pot with Juniper

Liberate the mallet, shoulders, neck, or other rådyrkød of membranes and ben. Cut the flesh into small cubes (approx. 2 x 2 cm). Deer broth: Ben and membranes are added in a pan with a couple of carrots, a few onions and e.g. the outer leaves from cabbage (

Dyrebov bourguignonne

Animal bovene cut into bite-sized cubes. Cut the rind of battle it out and cut it into cubes. Sauté the onions with a little butter and skalotte battle it out in a pan. Take it up and style it to the page. Sprinkle the meat with salt and pepper and Brown

Hunter's red wine marinated saddle

Animal back subordinated for tendons, fat and impurities. Tenderloin, as is the underside of the back, cut off and cooked for themselves. In the very back loosened the meat a little bit with a sharp knife, and pins in the side scraped too loose meat. Animal ba