Recipes with Sour jelly

Full-bodied animal shelter with cream sauce

Separate the small sirloin from which sits on the underside of the back and store them for later use. Repel the back for obstacles and tendons and rub it with salt, pencil and crushed juniper. Put the slices of butter on the meat. Make a stuffed sauce of butte

Deer stage I

Bring the chopped meat into butter in a saucepan. Brown it well on all sides. Sprinkle with salt and pepper. Pour half of the broth and ribs juice and let the steps turn small for approx. 1 hour. Turn the ladder and pour more broth and ribs juice. Continue the

Phasan breast with dumplings and leaves of sprouts

Fingers are chopped with chopped veal and pork, eggs, grated apple, chopped parsley, salt and pepper. The fathers are distributed on the 4 breast pieces, which are tightened by wrapping with bacon, bacon or better yet with the fat net, if available. The bri

Fasan in noodle sauce

If the pheasants are not picked up, the chest should be tied up with a little fresh bacon. Rub the pheasants with salt and pepper and brown them in a pot in the butter. Take the pheasants and turn the nuts. Put the pheasants back into the pan and add broth and

Corny animal rose

1. Arrow the onion and grate it 2. stir the onion together with the meat 3. Add breadcrumbs egg salt and Juniper. The milk came in and stir it together well 4. the forcemeat into an elongated sausage and put it in a greased ovenproof dish 5. Add butter blo

Reindeer roast

Plaster the flesh free of sinew and membranes. Stir the butter with crushed juniper berries and Sage. Fresh to be chopped. Rub the meat with salt and pepper and advantage of stegens over kryddersmørret page. Put the roast on the grate over the roasting p

Wild duck with mushrooms

The redecorated ducks wiped and rubbed the inside with salt and pepper. Half the bacon cut into small cubes and put it inside. The rest cut into thin slices, there svøbes about the ducks, in which the ombindes with cotton yarn. The ducks are brown in the bu

Roast wild duck, with cream salad

Partér ducks in the breast, thigh and hull. Brown thighs and hull in a frying pan together with liver, heart and gizzard. Sprinkle with salt & pepper. Add the whipping cream, Fund or bouillonog sour jelly. Let Cook for about 1 ½ hour, or to tender.