Recipes with Lard

Wild boar steak with hybensauce

Free the meat for seniors and fat. Stir a marinade of buttermilk, juniper berries, peppercorns, bay leaves, lemon juice and red wine. Lay the meat here and let it cover for 2-3 days (cool). Take the meat up. Thoroughly rub and rub with salt and pepper. B

Wild Wine Ragout

Cut the meat for 2 cm. Big cubes. Arrow and chop onions. Brown the meat in fat in a pan approx. 10 min. Add the chopped onions, sprinkle with salt and pepper. Add the sliced ​​mushrooms in slices and tomato puree. Pour red wine and broth and let the ragout spi

Wild boar steak with hyben sauce

Free the meat for seniors and fat. Stir a marinade of buttermilk, juniper berries, peppercorns, bay leaves, lemon juice and red wine. Place the meat in the marinade and leave it covered in the refrigerator for 2-3 days. Take the meat up. Thoroughly rub and

Hungarian gulaschsuppe

Cut the meat off the legs and cut it into mundane pieces. Arrow slipped and cut it in the ring. Free the peppers for seed and kernels and cut them into thick strips. Melt the grease into the pan and first sweat the loaves and then the peppers strips. Take i

Chinese lamb

The lamb cut is cut into very thin slices. Garlic cloves are peeled and chopped well. Mix the meat with garlic, soy sauce, corn cheese and 1 tbsp. Oil and draws covered for 30 minutes. The pores are rinsed thoroughly and the white portion is cut into thin s

Rabbit on jestererman

The rabbit is made and divided into small pieces, shaken in a saucepan, in a pan with onion and mustard onion, sprinkle flour and let it brown for a moment. Sprinkle with white wine and water add the flaked tomato, salt, pepper and the small boil softly under

Hungarian Gold Soup Soup

Cut the meat off the legs and cut it into mundane pieces. Arrow slipped and cut it in the ring. Free the peppers for seed and kernels and cut them into thick strips. Melt the grease into the pan and first sweat the loaves and then the peppers strips. Take i

Karbusseflæsk

Ham cut into slices, put in half milk and half cream. They turn into the flour and brown on a forehead in fat. The slices are then placed in a saucepan. The pan is boiled with milk / cream and cream and jelly. The boil is poured over the meat and it is warm