Recipes from Wocobook

Phase with savory cabbage and mushrooms

Marinade: Chop the mustots and mix with olive oil, white wine, wine grains and freshly ground peppers in a small dish that can even hold the pineapples.

Turn the pineapples into marinade and spread them in the dish so they are covered with marinade, cool fo...

Fasan, Meyers

Cut the pineapples off, but leave the meat on the breastbone. Then divide the pheasant in the 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 t...

Porridge-cooked chicken

The chicken is divided into 4 parts and draws in a cold place with the battered marinade for several hours.

Then brown in butter and fry with some of the marinade plus a little chicken broth and slices under low approx. 30 min.

Serve with ice-cream, boil...

Spicy chicken in the oven

Mix the flour with the spices and turn the chicken into 6-7 parts. In browned butter they are stewed in a saucepan and gradually put into a refractory dish. The almonds are light brown in the butter and poured over the chicken pieces. The peaches are dripping ...

Marinated chicken with spicy rice

Everything is mixed in the marinade.
The chicken is divided into 4 pieces and draws in the marinade for couple of hours in a cold place.

Now chop the onions and mix with the rice and both light dishes in butter in a saucepan until it is slightly light brow...

Petalfilet in red wine sauce

Possibly. Obstruction or tendons are removed and the meat is placed in the battered marinade for 3-4 hours.

Take wipers and brunes in a pan in butter. Small stakes under low 20-25 min. Depending on thickness.

Brush tenderloin and onions in a little butte...

Port wine sauce for the dad

Pour the port wine and white wine into a pan. Let it boil halfway and pour the cream in. Stir often around the pan with the whipped cream and let the sauce boil until it is even but not thick. Taste it with salt and pepper and pour over the pineapples....

Pheasant in port wine sauce

Divide the pheasant in 4-6 pieces and get some bacon about each piece. Then brown the pheasants in butter in a large saucepan and come to the nuts. Just before it burns, fond and wine will come on and the dish will spin under the lid for approx. 30-40 minutes,...