Mains recipes

Deer Chops with cognac sauce

Deer chops seasoned with salt, pepper and crushed Rosemary, Brown in butter and FRY finished in the oven about 10 mins. Sauce The Pan, which has been used for frying of deer koteletterne, deglaceres with cognac and port wine and boil vigorously down. Then

Stuffed dyrebov

Animal shoulder boned, which vildthandleren like to do for them. Everything to the forcemeat stirred together as usual, spread in animal boven, previously trimmed. Then rolled together and ombindes. The brush all over with oil, sprinkled with a little flour

Marinered dyrebov

The marinade boil and cool. The meat in the Pan and is layered in 3 days, turn over from time to time. After 3 days take the meat out of the marinade and wipe. 100 gr. small, long strips of fresh pork blended in the meat in, ca. 3 cm distance. Sprinkled wit

Kalveryg fried with whole garlic cloves, shallots and fennel. Oven baked beetroot with leeks in balsamic reduction with parmesan

Behind them in the oven at 180 ° c for about 1 hour until tender, feel the after with an herbal knife. Drag the peal of, possibly. with a pair of rubber gloves on, and cut them in coarse pieces. Plaster calves back free for EVS. tendons, rids the fat with a

Deer pot

This casserole will be better of to be prepared the day before it is to be eaten, so the flavor penetrates properly through. Brown the meat well tag it up. Do the same with vegetables and mushrooms. Put meat and vegetables back into the pan. Add the crus

Roast the saddle and shoulder

Animal back trim and then fillets and fillet cut from the legs. Bovene trimmed of tendons. Then met the margarine in a hot roasting pan, rygbenene and bove, throat and possibly. ribs in and put it all in the oven at about 225 degrees and Brown well. Then take

Blown kalveryg

CA. 1 kg kalveryg (talk to your butcher about what is good for blasting/salting is covered with a few dl salt and boiling or cold water-stand approximately 8-16 hours on ice-cooked then approx. 1 hour in nysaltet water possibly with a few Bay leaves. Cut into

Spicy flank rose

Stir in oil, lemon juice, spices, garlic and pepper together and brush the marinade on the meat. Let it soak in cool 3-4 hours. Heat a skillet with a little oil well up. Sprinkle the meat with salt and fry it in 7-8 min on each side by the Mediterranean heat.