Partridge a'la cremè

Ingredients for Partridge a'la cremè

Instructions for Partridge a'la cremè

To prepare the Partridge a'la cremè recipe, please follow these instructions:

Venison fried in cream is, of course, the classic roast method, however, can be varied. Because it is easy and straightforward, it also with by Partridge. The redecorated Partridge seasoned inside with salt, freshly ground pepper and a sprinkle of thyme and a little lump of butter is added in each bird. The barderes with a thin slice of blubber, ombindes and Brown gently in plenty of butter and FRY now for 20 minutes about two cups boiling vildtsky poured in, along with 1 dl. whipping cream. The hens further FRY even approximately ½ hour and then be taken up more whipping cream pour into the Pan, the sauce boils a little in, and then the season down rønnnebærgelé. When tape is removed from the birds, and blubber are shared in half and served with a little sauce poured over. Eaten with roast potatoes and possibly Apple/Celery Salad.