Recipes with Pepper

Breaded fish w/olive-celery panade

The fish is cleaned and cut into serving pieces-cut through. Cook celery in water with salt until it is tender. Blended with olives and season with salt, pepper, and mustard. Panaden butter on the fish and wrap the fish into the ham. The fish came in a heat

Roast pheasant with small cubes, semmelknödel, rodfrugte sauce and the port wine cooked Pearl onions

Semmelknödel: onions chopped fine and time in butter. Add milk and boil up. Edges cut of toast and cut into 1 cm. small cubes. Dice bread came in a bowl and pour the milk mixture over the guilt. The Bowl covered airtight with a piece of film and made page 15 m

Roast pheasant

Pheasant can be either plucked or skinned. The Brown in a pan, and sprinkled with salt and pepper. Water and onions added. Småsteger ca. 1 hour baby possibly. to with extra water, the pot must not boil dry. Fasanerne cutting area and place in serving dish.

Roast Partridge

Studded cut into cubes and melted and they swept Partridge Brown herein. The cut vegetables in and Brown, after which the garlic, parsley, wine and broth are added along with salt and pepper. Put a lid on the pot. Let agerhønsene småstege in about 1 hour.

Partridge in cream sauce

Agerhønsene rinse inside and wipe. Rubbed with salt and pepper, and Brown exterior and Interior on all sides in the butter in a thick-bottomed frying pan. When agerhønsene is golden brown add moisture and possibly. a little Rosemary. FRY, covered, 1 1/4 to 1 1

Chefs in Calvados

Fasanerne rub with salt and pepper and brown them quickly on the forehead in half of the butter and pull them up. Peel the apples and remove the core House. Cut them in thin Golden in the Pan and fry them both in the rest of the butter. Apple boats are then

Pheasant with hazelnuts

Fasanerne be wrapped in thin slices of smoked lard (so it does not become dry). Use like skewers or wet toothpicks. They Brown on all sides in a pan with a little butter. Take them up and fry the sliced root vegetables in the same fat. Put fasanerne in a greas

Pheasant breast stuffed with herbs

Bank pheasant fillets flat with a clenched hand. Chop the olives and garlic and mix detmed herbs. Season the meat with salt & pepper and favor the filling on the meat and roll it along. Fix your with kødnåle or ombind rollers with cotton yarn. You can obta