Mains recipes

Hare ragout with mushrooms

The meat is cleaned well of sinew and membranes. The meat is dried and rubbed with a mixture of salt, crushed pepper, crushed bay leaf and Marjoram. Brown the meat in melted butter with onions and carrots. When the meat is browned, add tomato pureen. Add ga

Hareryg in cream sauce

Plaster the flesh free of sinew and put it in a suitable dish. Chop onion and celery, stir the marinade together and pour it over the backs. Let them marinate for 8 hours like for the day after. Take the meat up, dry and Brown it in plenty of butter in a pa

Hare ragout

Share the Hare into suitable pieces and remove the coarse tendons. Make a marinade of the red wine, they redecorated the vegetables in coarse cubes, pepper and juniper berries and put the Hare in the marinade for at least 24 hours, preferably longer. Take the

Red wine marinated dådyresteg

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.

Hare ragout with bacon and chestnut

Cleanse and share the Hare into suitable pieces. Brown the pieces of meat in a frying pan and well take them up and fry the entire Arrow. shallots, add the finely chopped garlic cloves and the carrots cut into slices. Sprinkle the flour over and stir until it

/Beefburgers of venison

Animal hakkekødet molded to 4 steaks which are wrapped with bacon. The bacon be fastened with a toothpick. Seasoned with crushed juniper berries and salt and pepper to taste. The steaks are seared by good heat in butter 3-4 minutes on each side. Boiled pota

Old-fashioned saddle

Animal back freed from the thick tendon, which is sitting on top of the filet'erne. Fillets must sit on the underside. Cut them off and put them to one side. Back lubricated with oil and FRY 2 x 15 minutes in the oven at 220 degrees c. alm. oven, let it res

Animal stew

Animal flesh into cubes Brown well in the butter, after which it is taken up and seasoned with salt and pepper. Then sauté the chopped onion and garlic, and sprinkle the flour over and stir clear until it is absorbed. Pour the red wine on and give it a shor