Recipes with Butter

Fasan in noodle sauce

If the pheasants are not picked up, the chest should be tied up with a little fresh bacon. Rub the pheasants with salt and pepper and brown them in a pot in the butter. Take the pheasants and turn the nuts. Put the pheasants back into the pan and add broth and

The curve of the curry

The oven is heated to 200 degrees. The phasan is divided into 8 pieces, turned into flour and browned in butter. Put the pieces in an ovenproof dish. The onions are chopped well and swirled in oil. Add curry, salt and pepper and spoon with water. Bulbs with li

Phase in cabbage

The phases are connected to the wafers. Bacon is cut into cubes and swirled in a little butter and in the brune pheasants. The cabbage is cut into coarse strips and carrots in smaller pieces. Both are packed close to the pheasants with the spices sprinkled bet

Chopped petal with singleberry sauce

Possibly. Hamper the meat and cut the fillet for at least 3 hours in the whipped marinade. The meat is taken up, wiped and browned in a saucepan of butter, sprinkle with salt and pepper and roast slightly under lid, 20 min. For deer, approx. 35-40 min. For

The hunter's wilderness

The wild ducklings dare up and the heart and liver rinse like the birds, which are then wiped and rubbed and inside with salt, pepper and ginger. The apples are distributed to both, peeled and chopped out, stuffed in the birds and closed with cotton nuts or

Pikant and in red wine sauce

The other parties are divided into smaller pieces that are brune, like with the heart, the throat and the liver. Seasoning is added and then chalotle, thyme, bay leaf, and shortly afterwards the wine is mixed. Small stems under the lid for approx. 30 min. Unti

Spice butter on tomato slices

Butter is stirred softly and mixed with French mustard, crushed garlic or grated horseradish, and very clipped green Served topped on tomato slices. Alm. Green salad can also be served and can be mixed with slices of cooked potatoes and dressing. Also gi

Pheasant

Cut the pineapples off, but leave the meat on the breastbone. Then divide the pheasant back, upper and lower thighs. Cut the meat from the ear and cut it into strips. Enrich the herbs for the fund. Cut the herbs roughly and brown in a thickened pot together