Mains recipes
Fasanerne cleaned, picked and seasoned with salt and pepper and FRY in nut brown butter for about 15 minutes, in which the entire mushroom fry with ca. 20 minutes. or to fasanerne are tender. Fasanerne is taken up, cutting out for 4 people, and the pieces are
Fasanerne is split into 4 pieces each, Brown well in the margarine in pan, be taken up.
Onions and apples cut small fry, the pheasant and put it back into the pan the same down the spices, broth and red wine. Simmer on low heat about 45 minutes under the li
Chopped onions and garlic blended, add the Creole Seasoning and melted unsalted butter or margarine-mix it well. Insert (with a hypodermic-syringe) mixture (seasoningen) in the roast and butter it remaining on the outside of the roast. If it is not possible to
Plaster Club free of sinew and the like. Crush the juniper berries in a mortar. Rub the mallet with crushed juniper berries, salt and pepper. Spread half of the butter over. Put the mallet on ovnristen over the saucepan. Set the mallet in a 225 degree C. alm.
The trimmed venison rubbed with salt, pepper and Juniper plus some butter/margarine. Covered with fat slices, made on baking pandens oven grate, previously greased and Brown by good heat. When the mallet is fine Brown all over, poured a bit of the broth in the
Udben Club meeting, but let the little skankben sitting as "prop" and handle. Got butter on the Pan and saute the onion and garlic to it is crystal clear. The minced meat mixed with the sauteed Onions and herbs, fine cubes of roasted bacon, Juniper, lemon and
Fallow deer mallet boned and trimmed (trimmings and the leg will be used for gravy). Parsley and spinach picked and thoroughly rinsed. Mix in lightly salted water. Pressed free of water and chop lightly and seasoned with salt and pepper, is filled into the bon
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