Recipes from Wocobook

Pigeons fried in a sauce cooked on salad (Duesteg)

Heat a little olive oil in a pan and brown the pans on all sides. Season with salt and pepper.

Add white wine and thyme and simmer 2 - 3 minutes. Add 1 ½ cup of water and simmer further for 10 - 12 minutes. Turn the pigeons along the way.

Purge the fund ...

Scalloped pigeons with plums II

Divide the doves into thighs and breast pieces. Brown the pieces in a little butter in a saucepan. Cut the mustard onion and quarry and let them brush a little. Come on sage and then the white wine. Let the white wine boil for approx. The half. Come to the wat...

Farseret fried pigeon with onion and horse beans

Duebryster and thigh bone bones. Pasta and fore gras are chopped well and put on the meat side of the duo breasts and packed with grease. Brown on a pan and finish the oven in the oven approx. 5 minutes at 180 degrees.

Dueskroget brown with vegetables and a...

Diced puff pastry with spinach, rosemary sauce and crispy celery

Lay the pusher with the chest downwards, make a cut along the back, and gently loosen the meat from the hull all the way around. Take care that the skin remains intact, preferably leaving no holes.

Clean the spinach and blanch it in a small amount of water....

Roasted pigeons with mushrooms

Rinse the pigeons in cold water and dry them well with kitchen rolls. Rub them with salt and pepper - also inside.

Melt the butter in a thickened pot and brown the pads on all sides. Pour the broth and brush the pans under low heat for approx. 1 hour.

Br...

Scalloped pigeons with plums

Divide the doves into thighs and breast pieces. Brown the pieces in a little butter in a saucepan. Cut the shallots in quarters, add them and let them roast a little. Come on sage and then the white wine. Let the white wine boil for approx. The half. Come to t...

Doves with sage

Enables the pigeons and rub them with lemon juice, salt and pepper. Divide the salvie into the pigeons and tie them with a spoon. Melt the butter in a pan and brown the pans on all sides. Pour 1/2 white wine and 1/2 dl broth by laying on and let the doughs fry...

Diced with braised potato cabbage

Thoroughly brown the pies in butter and oil in a large saute pan, so all sides are light brown. Sprinkle them with salt and pepper. Peel the potatoes and cut them into small cubes. Cut the cabbage head into small square pieces. Peel the carrots and cut them in...