Recipes with Venison

Bornholm summer beech on webergrill

Brush the saucepan with oil and sprinkle with salt and pepper. Place directly on the grid or in a roasting pan on the grid directly over the pan with the prepared broth. The lid is laid over and the air supply is opened. Stays 1 1/2 to 2 hours, depending on

Old-fashioned gravy poultry w / game compote

Rub the club with spices. Brown it on all sides in plenty of butter. Pour the broth over so the club is half covered. Step it under the lid for approx. 1 hour. Turn 3-4 times along the way. Turn off and let the club pull in the cloud for a few hours - more.

Dyrekølle 02

The animal bullet is washed, knocked and the thick obstacles removed. The steps are served with salt and pepper and brushed with some of the fat. Put in oven in frying pan or on grate, brush and brush again after 10 minutes. The boiling liquid is added s

Fried chicken

Remove loose obstacles and coarse tendons. Cut the key leg in front of the club by constantly cutting close to the leg with a sharp knife. Cut all the way to the joints of the marrow. When removing the leg bone, the meat is easier to cut afterwards. Mix the sp

Wild rolls in cream sauce

The meat is cut into 8 slices which are dried and seasoned with salt pepper, rosemary and parsley. The teaspoon is cut into strips, distributed on the meat rolled together, a toothed stick holds it in place. Roll the rolls in butter and spoon with broth. Un

The red barons animal beer

Brown 3 finely chopped onions, 3 slices of carrots and 3 slices of stalks with celery top with 4 tablespoons. Butter and 1 tbsp. Oil in a saucepan. Add 2 tbsp. Vinaigre, bay leaf, 2 cloves garlic 3 cloves, 1 tsp. Salt, 1 tsp. Pepper and 3 dl. Boil water and si

Gigot de chevreuil grand veneur (the Hunter's venison)

Subcutaneous fat meat with bacon by making some incisions with a pointy, sharp knife, and Jack bacon into the meat (you can also ombinde the meat with bacon slices before frying). Mariner animal in a mixture of wine and herbs. The meat of the deer should be ma

Frode Journal venison

Animal meat is freed from tendons and membranes, seasoned with salt and pepper and fried in butter or oil in a frying pan. The washed potatoes boiled in water and salt asparagus-like with the skin on. The top cut of fenniklerne, then quarter and boil unt