Mains recipes

Marinated rådyrryg/wok

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

Dyrekølle rose with mushrooms sauce

Animal Club rubbed on all sides with a mixture of fresh squeezed garlic and crushed juniper berries. Half of the butter in a frying pan and Brown the roast well on all sides and seasoned with salt and pepper. Turn down. Pour the hot Fund over and cook 2-2 ½ ho

Deer pot with Juniper

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 (

Venison in red wine

Club meeting gently boned and spread out on the table. There sprinkled with salt and pepper and a large dose of coarsely chopped vegetables. The meat is folded together and binds the cotton string around. Sprinkle with salt and pepper, put the mallet in a roas

Saddle Dora

Put bacon slices on the deer back, so they cover everywhere. Use a little cotton string to tie them with. Preheat oven to 230 degrees c. alm. oven and set back into the oven in a baking pan. After 10 minutes, reduce to 180 degrees c. alm. oven and the Fund

Animal pot-in pressure cooker

Brown the meat in the fat with bacon or lard dice. Sauté the onions with eventually. Pour 1 dl water. Pressure 15-20 minutes-cool quickly or slowly. Add the piskefløden and cook the sauce thoroughly. Season with salt and, if desired. red currant jelly and Colo

Dyrebov bourguignonne

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

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