Recipes with Butter/margarine to Browning
Remove the coarsest membranes and tendons from the Hare. Cut and blow it into serving pieces, tag, if desired. the bones out of bove and clubs.
Brown the pieces in several times.
Put the meat in the Pan and add the white wine and as much broth, the meat is c
Dry the cleaned forest pigeons. Melt the FAT to the forcemeat into a saucepan. Com French bread, mushrooms, onion, parsley and it diced or fintsnittede giblets (if giblets haves) i. Sauté it well together. Cool slightly and stir in the spices, eggs and possibl
Remove the coarsest membranes and tendons from hove, clubs and back. Crack your back a few places. Put the Hare in a marinade of ½ red wine and 1/3 water, Bay leaves and Juniper Berry about 1 day. Dry pieces of hare and bind fat slices of them. Brown them in t
Peel the potatoes and cut them into slices. Stir garlic soft cheese with milk. Put the potatoes in a greased ovenproof dish and pour cheese mixture over. Cover the dish with aluminum foil and style it in the oven at 200 ° for 45 minutes.
Remove the foil and t
Brown ostrich meat in a pan with butter. Stir well under Brown in the flesh no, so it will be light and crumbly.
Add salt and pepper to taste and cook the meat for a few minutes with væden. Cut the peeled onion into cubes, udkern the peeled apples and cut t
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