Recipes with Pepper

Venison steak with whole garlic

Knead the meat with Juniper, share and shape it to larger or smaller steaks and fry them in butter 3-4 minutes on each side, according to thickness. Sprinkle the meat with a little salt and pepper. Peel and cut the potatoes into smaller pieces, joined them in

Roasted hjorteryg with mushrooms sauce

Deer backs rubbed with salt and pepper. Put in a roasting pan. Butter BLOBs passed. Brown 15 min at 225 °. Red wine and water is added. FRY further by 160 ° in approx. 40 min. Flesh pulls under alu-foil ca. 15 min. Cloud filtered and warmed up. Corn starch is

Stuffed rabbit

Cook rice approx. 10 min. in the broth. Let kantarellerne drain-take some pieces from for garnish-cut the rest into thin slices. Arrow and chop the onions. Take slice into cubes, FRY in a pan. Saute the onions and butter by came herein. Add the sliced chant

Animal pâté with venison sauce

Order if necessary. the minced meat with vildthandleren a few days before. Forcemeat can be stirred together some hours in advance and must in all tilælde pull an hour. Stir in the minced meat, minced lard, sour cream and whipping cream together well. Stir in

Pickled gåselår

Salt thighs with approx. 25 gr coarse salt per kilo. Mix with spices. Let them soak 24 hours. Let them simmer so tender the meat drop leg, on a low heat for about 3 hours. Keel the thighs in greasy to use. Cool, they can easily be stored 3-4 weeks covered in o

Braiserede goose breasts

Cut the goose breasts on the crossword in the fat. Brown them thoroughly on the fat side, and then on the second page. Take them off. Cut the cabbage finely. Let it pull a couple of hours with salt and vinegar. The cabbage throw juice. Pour the juice away.

Smoked goose breast

Goose breasts out in brine 2 days before they rinse and boil in salted water for 15 minutes. Sauce: sauté the chopped onion browned in butter, add the cream and let the silent cook up. Season to taste with white wine vinegar, sugar, grated horseradish, salt

Grilled goose fillets with potato puree and celery andelever

Inserts andeleveren into smaller pieces. Fry the pieces without fat on a hot pan. Turn the pieces into the potato puree. Add the herbs. Friter rodsellerien in oil to the given color. Cut the gåsefiletterne out and grill them in a little olive oil. Server