Recipes with Onion

Mexican pot 1

The dried white beans are soaked in cold water for one night, and the beans are placed in a pot of fresh water, approx. 1 liter, as well as oil, bay leaf, garlic, onions with cloves. Boil without lid for approx. 1 hour. Take a few beans and notice if they are

Mexican pot 2 (fast)

The dipping tomatoes are said from the stored vats, the bulbs are divided into triangles and the peppers are divided and cut into strips without the white seeds. All light dishes in the hot oil and afterwards add moisture from the tomatoes, white wine, bay lea

South French wild boar potatoes

Place the meat in the marinade overnight. Allow the meat to drip slightly and slowly increase the golden brown in olive oil. When the meat is browned, put the spoon around the edge of the pan, pour the marinade and tomato puree and let it boil for 10 minute

French wild boar

Place the meat in the marinade overnight. Allow the meat to drip slightly and slowly increase the golden brown in olive oil. When the meat is browned, put the spoon around the edge of the pan, pour the marinade and tomato puree and let it boil for 10 minute

Quail with brussels and goat cheese

Rub the quails with salt and pepper, brown them quickly in a frying pan and put the pan in a 200 degree hot oven, approx. 20 min. Cut the melon into balls with a small sharp spoon or a ball iron and marinate the fruit in lemon juice. Kook courtbouillonen 20 mi

Braised wild boar

Sprinkle the ham with smoked pork and brown it in butter in a thick pot with an onion cut into slices, a carrot, a stalk of celery and parsley. Sprinkle with salt and pepper. When it is browned pour a large glass of white wine and then a large glass of broth o

Quail in grape sauce

Sprinkle the quails with the spoon and fry in butter in a saucepan with high heat until they are browned. Then screw it down and the junk berries easily broken into a mortar are added. After 3-4 minutes, white wine is added and the quails boil for approx. 15 m

The hunter's winning hair

The hair is divided into smaller pieces, part the thighs in the joint between the thighs and legs and divide the back in 3-4 pieces across. The batter is cut into small cubes and browned with the harness pieces for approx. 75 g of butter - this is best done i