Recipes with Crushed juniper berries

Dödyrryg 02

1: The back is cleaned completely free of obstacles and unnecessary tendons. Cut the longest tabs to the bottom of the ribs. 2: The meat is rubbed with half of the crushed juniper berries, salt and pepper. 3: Parsley, mustots, red onion, leeks and celery ar

Oven-seared dådyrbov (large)

Shoulder rubbed with crushed juniper berries, salt and pepper. Put in a roasting pan. Bacon slices over, there can also be tied down at the bow with a knife, and pieces of blubber plug in hollow (Pikeres). Brown 15-20 minutes at 225 degrees C. Cream, a l

Corny animal rose

1. Arrow the onion and grate it 2. stir the onion together with the meat 3. Add breadcrumbs egg salt and Juniper. The milk came in and stir it together well 4. the forcemeat into an elongated sausage and put it in a greased ovenproof dish 5. Add butter blo

Grilled pheasant breast

Pheasant breasts are seasoned with salt, pepper and, if desired. crushed juniper berries. The smoked lard cut into slices which is wrapped on the pheasant breasts. Be placed in a tray and grilled in the open grill about 10 minutes. Be turned regularly.

Animal back (the right)

We start with the sauce. 1ltr cream placed in a light boil, along with 1 large red currant jelly and a splash of sp spoon cherry wine, add a little butter, salt and pepper. as well as colour. levelled for the hangs by a fork. The back. who chop down

Deer medallions

Fennel carrot and parsnips cut into pieces along the length of 1/2 cm thickness. Boil them 2 minutes in water with salt. Baste them well of water in a sieve. Halve and core the apples house cut out. Brush vegetables and apples with olive oil and grill them

Reindeer roast

Plaster the flesh free of sinew and membranes. Stir the butter with crushed juniper berries and Sage. Fresh to be chopped. Rub the meat with salt and pepper and advantage of stegens over kryddersmørret page. Put the roast on the grate over the roasting p

Pheasant pate with mustard and beetroot salad

The pheasant: Pheasant skinned and boned. Skins and bones are boiled with water and possibly. root vegetables for a powerful broth, which can be used in pateen instead of the 2 dl. Light Foundation, which is mentioned under the forcemeat. Marinade: Stir tog