Recipes with Juniper

Red wine marinated wildlife

It seems a bit fierce and complicated, but it's not really. Begin scratching the wild wolf coat's fat layer for approx. 1 cm big tern (scratched to the meat). Place the back in a dish and pour the marinade over. Leave your back and pull the marinade for at lea

Red wine marinade

Cut the vegetables into the tern and heat them for 5 minutes at low heat. Then add the other ingredients and boil for about 15 minutes. The meat to be marinated is placed in a bowl that is not attacked by the acid in the marinade. The best result is achieve

Raspberries, Raspberries

The aprons are sprinkled with salt, pulling a 1/2 hour. Dried and sprinkled inside and out with crushed juniper berries, salt, pepper, flour and chopped parsley and grilled approx. Five minutes on each side of the grill. Some juniper berries poured into the

Beef soup on beef tank (osso buco) with gratin herbs

Make some cuts in the fat edge of the ossobuco pieces all around. Brown the meat on a dry, hot pan. Heat the tomato pie in a spacious pot and bring the browned meat in it. Pour the cold vane so the meat is covered. Put the pan over at low heat. When the conten

Wild pot (microwave)

The dried fruits are soaked overnight. The finely chopped spoon is melted in a dish for 1 minute in the oven The meat, broth and dried fruits are placed in the dish, which is put in the oven with a lid for 30 minutes at 100%. Stir around every 5 minutes.

Rye flour shredded in vinegar

Marinade: Mix all the ingredients of marinade together and give this a boil. Set it aside. The skulls are cleansed and freed for dandruff and head. Turn in rye flour and fry on the pan in butter. Season with salt and pepper. Put in the marinade and put cold

Braised beef with garlic and vegetables

Braising the beef tenderloin: Stir the beef tenderloin with a straw cord and brown it in a pan with a little butter and oil. Pour the fat off. Season with salt and pepper. Then add the red wine and then the 2 dl. water. Make a spice pad by adding thyme, bay

Duemousse

The pigeons are emptied and deboned. Put the delivery and hearts aside. Crush the hulls and put them in a pan. Brown them in a spoon. Goose fat, then add the peeled carrot and the pinned onion, both chopped, and the spice bouquet. Cover with water and let it b