Recipes with Chicken stock

Pheasant with cranberry and dates

The birds are washed and dried and rubbed with salt inside and exterior. Brown them in butter in a frying pan. Take them up, and Brown onion. Add the white wine and chicken stock, and put the birds back into the pan. Roast, covered, for 30 minutes. Take the

Pheasant breast with skalotteløgs cream, plum compote and krebinet

Cut the yolks through and remove the stones. Cut the yolks out in both. Boil the vinegar up with cinnamon, star anise and sugar. Pour the boiling brine over the yolks and let them stand and pull – preferably overnight. Slice the thighs of fasanerne. Slice t

Guineafowl in port wine cream in

The birds are boned and thighs folds down on the leg so there comes a collar around the thick part of the thigh. Brown first in a little butter in frying pan and FRY further in the oven at 200o in ca. 15 minutes Port wine and white wine as well as fund pour

Guineafowl in port wine cream II

The birds are boned and thighs folds down on the leg so there comes a collar around the thick part of the thigh. Brown first in a little butter in frying pan and FRY further in the oven at 200 Degrees for about 15 minutes Port wine and white wine as well as

POUSSINS Catelaine with stuffed potato

Poussinerne be placed on a rack over baking pan, Brown at 225 degrees and FRY then at 180 degrees for 40 minutes to 1 hour. Seasoned with salt and pepper. For the sauce Sauté accompaniments of butter, seasoned with Rosemary, salt and pepper, and flour sprinkle

Poussin in cocotte on lun beetroot salad and tarragon sauce

Thighs boned, placed a cut on each side of the thigh and leg. The breasts are taken from the hull and bifileterne taken from the breasts. The skin is removed on the thighs and breasts. Bifileterne chop at fast hakkeren along with parsley and mushrooms to a rea

Mignon of Danish beef with grilled potato fondant with small bottle tomatoes

The meat is cut free from tendons and is split into 4 small steaks. Brown hard on health grill pan, so they get grill pattern. The potatoes set out in small round plates as blanched, IE. dipped in the boiling water and place in ice water. Then the next s

Ostrich steaks with grape sauce and potato gratin

Peel the potatoes and cut them into slices. Stir the cheese soak with milk. Put the potatoes in a greased ovenproof dish and pour cheese mixture over. Cover the dish with aluminum foil and style it in the oven at 200 degrees C for 45 minutes. Remove the foi