Mains recipes

Cold fallow deer thigh with curry potato salad

The potatoes chop and mix with onion and corn. The dressing mix and flips with the potatoes. Potato salad is poured into a bowl and garnish with tomato boats. Lettuce leaves placed on a platter and meat served on it.

Curry fillet of dådyrryg

Cut the meat into slices of about ½ cm. thickness and share them on the middle. Turn the pieces of meat in the beaten eggs. Then reversed in the flour. The oil heats and Brown the meat in the pan. Then take it off and onion, Curry and pressed garlic FRY. Tomat

Chinese ribs

Ribs seasoned with garlic, sweet soy and pepper and pulls with the spices for about an hour. Salt sprinkled on, and they cooked in the oven at 200 ° c for about 45 minutes. Brown sugar and mustard at oiling. Then bring it back in the oven and FRY further for a

Classic Dådyrryg

Wildlife Fund: Fillet loosened from the anchovies, trimmed and Brown in the pan. The fillet is taken up and the anchovies is added into the Pan where the Brown and addressed. The cleaned vegetables in the Pan and boil up along with væden. The Fund is creamed o

Fallow deer breakfast sausage

Dådyrkød, pork and onion chopped into mincing machine and mix with the other ingredients. The flour is added at the end. Forcemeat is resting an hour before the place in natural intestines (can be purchased from the butcher). FRY on the forehead in plenty o

Roast fallow deer fillet with port wine sauce

The meat is rubbed with spices. Peppercorns crushed in a mortar, mixed with lemon juice and meat rolled in. Brown the meat over high heat in the Pan, turn down and let it all simmer on a low heat in the 15-20 minutes. Take the meat up and wrap it in tinfoil. A

Roast the mustard Club

The mallet is rubbed with salt, lubricated into mustard and seasoned with Herpes de Provence. Put in a roasting pan and pour in the broth. Made in a preheated oven at 180 ° c for about 1 hour (possibly in the roast with a kødnål Connector at the thickest point

Fallow deer Mallet (roast – Provence)

Fallow deer mallet rubbed with the cut garlic, after which the garlic is squeezed. The mallet rubbed with Provence spice and placed in roasting pan. Brown in hot oven at 225 ° c for 15 minutes. The broth is poured in, and the mallet FRY at 180 ° c for approxim