Recipes with Pepper

Osso Buco

Cut a few cut in the outer tendons in each kødskive, as dents de not. Season the slices with salt and pepper. Chop the onion and garlic. Peel the carrots. Cleanse the pores and share them in 6 cm long sticks. Slice the carrots into 4 cm long pieces. Heat th

Braisserede quail

Grouse cleaned for remaining feathers and rinse out-and inside. Then prepare the filling. Parsley, basil, onion, garlic, chopped finely, like 1/2 hønsebouillon cube in food processor. The mixture is filled into quails. In a frying pan heated butter and oil.

Hareterrine

*) One rygfilet, one Tenderloin and all legs and tendons are saved to the game-soup/vildtfricassé. Alternatively, the flesh will be listed into the tureen or used for an entirely different right. Boil three walnuts up in cold water. Pour the water off. Cut

Stig's pheasant soup

The carrots cut into coins, onion and garlic chop-it all FRY in fat. Pheasant (split into 4-6 pieces) with sauté for 10 minutes, after which the broth, spices + tomato puree added. It all boils in 5 district. The pheasant is taken up, sis and broth is poured b

Homemade pasta with pheasant lives

Run all ingredients through a food processor. Take the dough out and got a little flour on so the drop. Roll out dough thinly and cut into 5 cm large pieces. Cook the pasta in salted water for about 4 minutes. (I would think that you also can cut this pasta li

Pheasant Soup (Royal Game Soup)

Does the pheasant able. Peel the carrots and cut them into coins. Pilløg and garlic cloves and chop them finely. Sauté the vegetables in sizzling butter and oil in a large saucepan for about 5 min. Add the spices, and the redecorated Pheasant. Let it

Pheasant Catalaine

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

Pheasant a cocotte with hasselbachkartoffel (Pheasant in Pan)

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