Cognac and red wine marinated edderfuglelår

Ingredients for Cognac and red wine marinated edderfuglelår

Instructions for Cognac and red wine marinated edderfuglelår

To prepare the Cognac and red wine marinated edderfuglelår recipe, please follow these instructions:

1. day.
Peel the onion and cut it into slices together with peberfrugten. Arrow white onion and chop the Peel the carrots and cut them into slices. Rinse celery stems and cut them into slices as well. Remove all fat from your thighs, put them in a bowl with the prepared herbs along with orange peel, cognac, olive oil, red wine, water and peppercorns. Mix everything well and style it in the fridge for about 12 hours.

2. day: Si marinade from herbs and meat. Dry well of pieces of meat and brown them on the forehead in a little oil. Season well with pepper and salt. Then put them into a thick-bottomed pan. Cut the tomatoes into quarters, clean the mushrooms and add to the pot along with the thighs. Also herbs and pour marinade through, put the lid on and let it all simmer until the thighs are tender, approximately 11/2 hours.

Then take your thighs up, so the sauce can easily be smoothed over with a little corn flour and then taste. The thighs are added back in the sauce, the Court is given a quick rehash and is serving ready.

Serving: Court may serve on warm plates, but it can also fine go to servers in the frying pan. Add to this a good mashed potatoes or URf.eks. little fried potatoes.