Recipes with Red wine
Make vegetables the istand and mix them with red wine and spices for a marinade which poured over expensive roast. It must pull uncovered in the refrigerator for at least 12 hours, like the next day.
Take the roast out of the marinade and dry. SI marinade.
Get EVS. the butcher to loosen the fillet from the back, so that the ribs will be sitting back. Get the final leg home, when you need them for the sauce.
Brown legs and soup herbs on hot frying pan or in the oven at 185 degrees C for about 25 minutes, put t
The meat is cut free from the leg gently. Start at the anchovies and let the knife sliding down along the leg. Remember to cut the tenderloin away also-it sits on the back of the leg. Mix the red wine, Balsamic, ginger, thyme, salt and pepper and Let it marina
Liberate the mallet, shoulders, neck, or other rådyrkød of membranes and ben. Cut the flesh into small cubes (approx. 2 x 2 cm).
Deer broth: Ben and membranes are added in a pan with a couple of carrots, a few onions and e.g. the outer leaves from cabbage (
Animal bovene cut into bite-sized cubes.
Cut the rind of battle it out and cut it into cubes. Sauté the onions with a little butter and skalotte battle it out in a pan. Take it up and style it to the page.
Sprinkle the meat with salt and pepper and Brown
Animal back subordinated for tendons, fat and impurities. Tenderloin, as is the underside of the back, cut off and cooked for themselves. In the very back loosened the meat a little bit with a sharp knife, and pins in the side scraped too loose meat. Animal ba
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328