Recipes with Red wine

Marinated venison with nut-grape sauce

First, the mallet for boning. Such a whopper can be a little confusing to look at! However, do not despair. Find out how the inner thigh sitting and start with that bone hollow, if this has not already been done. Before then the knife along with the thigh bone

Saddle of venison sauce and mushrooms

Venison broth: Makes the vegetables and chop them coarsely in a position or cut them into small cubes. Warm the butter in a pan and Brown well first leg and trimmings, so the vegetables in it. Pour the water and let it boil up. Foam well and add the bay leaf,

The saddle with mushrooms and blommesaute

The saddle: clean the animal back to the tendons. Brush with oil, seasoned with salt and pepper. Put in a preheated oven at 220 degrees c. alm. oven for 20 minutes. Animal back taken out. Let the rest. Fillet the glow from the leg. Put in the oven again for

Saddle gourmet

Put the back on a baking pan. Season with salt and pepper. Set it in the oven at 250 degrees C for 10 minutes. Take the back off and lower the temperature to 200 degrees c. alm. oven. Pour the red wine, broth, Bay and thyme by. Fry meat on in approximately

Hunter's red wine marinated saddle

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

Fried duck breast with Rosemary sauce

Sprinkle duck breasts with salt and pepper. Put them first with the fat side down in the pan. Fry them 8-10 minutes on each side. Pull them off the Pan and keep warm under foil. Pour the broth in the Pan and add the fresh rosemary. Let Cook together for goo

Glazed duck breast with balsamic sauce

Roast duck breasts skin side down with golden brown. Flip them. Remember to Brown the flesh side also. Deep fast pieces of meat in the boiling water and dry them well. This process will remove superfluous fat. In addition to the Court can be made in good time

Oksebov with marrow panade and red wine sauce

Brown first beef shoulder in a large frying pan in butter and oil. Boxes the fat and season the roast with salt and pepper. Com so red wine, water and spices in the pot and let the bow småstege, covered, for about 2 ½ hour until it is tender (Note væden may on