Mains recipes

Dyreterrine

Chop pork, chicken liver, onion, Apple and celery coarsely and mix it with the chopped venison. Pipe a father's by adding cream, port wine and eggs and flavored with juniper berries, thyme, salt and pepper. Serve slices with a suitable form of fresh lard, fill

Expensive pot of mushroom

Skalotte give the onions a rehash, rinse them in cold water and willow them. The peeled carrots cut into cubes, FRY in a little butter with the onions and the cleaned mushroom. Let it cook while stirring for a few minutes. Animal flesh into cubes Brown i

Dyrebov bourguignon

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 it well on all sides, add if necessary. mor

Dyrebov with currants

Bring some water to a boil and cook korenderne in ca. 10 min. Baste them and rinse in cold water. The roast rolled in crushed pepper (press so peppery is securely attached). Com ca. 20 g of butter in a frying pan and Brown the meat on all sides. Then sea

Fallow deer steaks with apples and celery

Cut the apples into wedges with Peel and celery into strips. Rose steakene on a hot pan in butter 2-3 minutes on each side. Meanwhile, sauté the celery and apples with thyme in a little butter and steamed finished, covered, on low heat. Steakene taken

Venison steak

the discs tapped with hand root. When the tanned skins of butter shower up, the pieces of meat in the pan. FRY 4-8 min. depending on how Red you want the meat. Sprinkled m. salt and pepper to taste. Must rest a few minutes before serving. Accessories Butte

Sweetbread and Morel stuffed pig's feet

Peel and slice the onions, carrots and celery in centimeter-sized pieces. Put the vegetables in a large saucepan and brown them in oil until they have gotten good with color. Add morklerne (ovaries) and pour the wine, port wine, cognac and veal Fund at. Add

Autumn Pan In

Cut the shoulder into smaller pieces and Brown the meat in small portions in butter and peanut oil. Take the meat out of the pan. Came the onions in the Pan and brown them. add vinegar and cider ciders. as well as salt, pepper, thyme and Bay leaves. Came right