Mains recipes

Marinated grilled charcoal m lentil salad

Mix all the ingredients for the marinade and turn the chops in one at a time until all the meat is covered. Put it in the fridge overnight - turn the meat some times along the way. Remove the meat from the marinade and dip it dry with the kitchen roll. Ste

Grouse

Wipe the wings and head and the birds are thrown, cleaned, dried and filled with peeled potatoes, set up, brushed. They are cooked at very low heat approx. 1½ hours and dripping steadily. After the browning one can add evening or baking, which is then used

Kram Birds

The birds are picked or picked, taken out, washed, dried well and set up. They are tied with spoon discs, then brine in fat and fry for ¼ hour while still dripping with the boiling soup or water. The sauce is cooked as wild sauce with cream. Kram birds are

Grouse

Wings and hoofs are cut off. The birds are thrown and shredded, the food is taken and disposed of. Then wash the birds, dry, fill with peeled potatoes, season with salt and pepper, set and tie with spoon slices, then add the brine and boiling liquid. They are

Pheasants

The phases are picked and cleaned. If the birds are not quite fresh and some displaced, they should be placed in vinegar for a few hours and then in milk for 1 day. On the other hand, they are freshly cooked, they are cooked with salt and pepper, after which t

Snepper (Woods)

The snaps are picked and cleaned, the head can be flared, the eyes protrude, the eating and trachea removed, the food is taken and used for snow bread. Only bowel and gall bladders are discarded. The birds are washed with cloth clothed in lukewarm water. The

Shrimps in cabbage

The hens are picked, cleaned and threaded alongside. Then cut the spoon into slices, fry for 5 minutes in a very hot pot, and brownish the hens on all sides. The cabbage is cut into four parts and cooked after the stabbing is removed for ¼ hour in salted wa

Partridges

The pickled and cleaned chickens are dried and infused with salt and pepper inside and outside. Set up and tie with thin knuckles and then turn them into flour. The grease is lightly browned and the birds are browned until they are beautifully light brown on a