Recipes with Red wine

Deer pot

This casserole will be better of to be prepared the day before it is to be eaten, so the flavor penetrates properly through. Brown the meat well tag it up. Do the same with vegetables and mushrooms. Put meat and vegetables back into the pan. Add the crus

Frittelle di mele

Butter and milk is heated and poured into the bowl. The flour is stirred together with bagepulveret and mixed into the milk. Share the eggs in the whites and yolks. Whisk together yolks and mix it into the batter. Style dough in refrigerator 1 hour. In the mea

Hare fillet with Savoy cabbage

Put the fillets in a bowl and mariner in red wine and oil for about 30 minutes fry them for about 20 minutes in a pan with salt and pepper. Let the fillets pull out on a piece of staniol in about 2 minutes and then slice them diagonally off to get larger slice

Venison soup with meatballs

The Wildlife Fund (can be cooked in advance) Came second in the leg and a plate and Brown it in the oven at 225 ° for 25 min. Makes the herbs in a position. They are cut into small pieces, and white onion chopped. Sauté it in butter, and pour the red wine. Let

Pheasant breast with chestnut cream

Slice the breast meat by fasanerne Fry pheasant breasts in a little oil with thyme and Juniper when the meat has gotten a little color, pour the cream in. Turn down and let simmer for 25 minutes or to the meat is finished. If there is too little moisture in, p

Wild duck tournedos with spinach-timballe and mushroom sauce

Duck breasts cut from the breast bone. The rest of the other one can cook Fund or fumet. The breasts are seasoned with slat and pepper and combine two and two, with the fur side outwards. The ombindes with big fresh blubber slices with cotton string. The br

Sauce for wild duck

Boil all the ingredients for the sauce, except the butter. The sauce boils down to who is ¾ liter back, term it and cook it down with ½ portion of butter. Season with salt and pepper and beat the rest of the butter in.

Marsala Poached Veal Tenderloin with turnip tarte tatin

Wine, thyme, onions and peppers cooked up Tenderloin granted, and is poached. in approximately 5-10 minutes on weak flame. Then pulls in about 10 minutes. Majroerne be rearranged and cut into slices. They are blanched in salted water for 1 minute. The sugar