Recipes with Red wine

Hare ragout

Share the Hare into suitable pieces and remove the coarse tendons. Make a marinade of the red wine, they redecorated the vegetables in coarse cubes, pepper and juniper berries and put the Hare in the marinade for at least 24 hours, preferably longer. Take the

Red wine marinated dådyresteg

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.

Hare ragout with bacon and chestnut

Cleanse and share the Hare into suitable pieces. Brown the pieces of meat in a frying pan and well take them up and fry the entire Arrow. shallots, add the finely chopped garlic cloves and the carrots cut into slices. Sprinkle the flour over and stir until it

Expensive pot of mushroom

Skalotte give the onions a rehash, rinse them in cold water and willow them. The peeled carrots cut into cubes, FRY in a little butter with the onions and the cleaned mushroom. Let it cook while stirring for a few minutes. Animal flesh into cubes Brown i

Dyrebov bourguignon

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 it well on all sides, add if necessary. mor

Hareterrine

*) One rygfilet, one Tenderloin and all legs and tendons are saved to the game-soup/vildtfricassé. Alternatively, the flesh will be listed into the tureen or used for an entirely different right. Boil three walnuts up in cold water. Pour the water off. Cut

Pheasant a cocotte with hasselbachkartoffel (Pheasant in Pan)

Fasanerne is split into 4 pieces each, Brown well in the margarine in pan, be taken up. Onions and apples cut small fry, the pheasant and put it back into the pan the same down the spices, broth and red wine. Simmer on low heat about 45 minutes under the li

Venison, roasted

Plaster Club free of sinew and the like. Crush the juniper berries in a mortar. Rub the mallet with crushed juniper berries, salt and pepper. Spread half of the butter over. Put the mallet on ovnristen over the saucepan. Set the mallet in a 225 degree C. alm.