Recipes with Wildlife Fund

Classic Dådyrryg

Wildlife Fund: Fillet loosened from the anchovies, trimmed and Brown in the pan. The fillet is taken up and the anchovies is added into the Pan where the Brown and addressed. The cleaned vegetables in the Pan and boil up along with væden. The Fund is creamed o

Venison gravy ã

Bring to a boil the cheese Melt and the Fund in the gel Let simmer for a few minutes then add the suit Add a squiz port wine. Season with salt. Smooth with corn flour if necessary. Alternatively, you can cook the sauce in, but it gives a very strong flavor, an

Deer Club a'la Skovbruger feast

Udben Club meeting if this is not done. It doesn't have to be super nicely, since it must be wound. Got bacon inside the Club, and season with Juniper, thyme, and pepper. Close the mallet, and lace it with string. Place it in a dish with a bit of water i

Stuffed venison with filled gaufrette horn as well as volcanic potato and eggplant Tower

Description is missing, so if there is anyone who wants to try do in much like send a procedure on me.

Stuffed venison with garnish

Mallet cut filled with blanched parsley and garlic, the Club tied with string, and interval FRY in oven at 170 degrees. 2 pears peeled and halved be marinated in red wine-and porchere finished. Boil down with Oyster Mushrooms and Madeira cream filled into a kr

Harefricassé with chestnuts and Savoy cabbage

RIDs the chestnuts and behind them about 15 minutes in the bottom of the oven at 225 degrees for the shells open and the Brown membrane slipper chestnut seeds. Let them cool slightly and tag so the chestnuts out of their "must". Take the chestnuts from, and cu

Fried deer Club with red wine cooked PEAR

Deer Club: Animal Club boning get possibly Their butcher to do this for Them. The mallet out in a roasting pan and Brown at about 225 degrees C in the oven, about 25 minutes. When it is browned by, be it in the saucepan, pour over with water or game meat broth

Quail with glazed mushrooms

Pot roast the bird, with the particular vegetables. Fprbered the potato as a rösties. Glaser the mushrooms in butter and sugar. Make a sauce of væden from the bird, add cream and game Fund. Serving Serve the right nice.