Recipes with Salt

Forest Lodge's venison casserole

Bacon and tomatoes simmer in a little olive oil in a frying pan, Add balsamic vinegar and sauté for a further period of approx. 1 min. Bacon and tomatoes in a serving pot pour in approx. 6 l. Pearl lies in the fat from the bacon and sauté the tomatoes, plac

Venison hash

Cut the meat into very small cubes, or click it once through the mincer. Brown fat in a saucepan, and stir in the flour in it came together, babies with broth and cream, stir it well so it will be uniform and smooth, and let the sauce Cook small for about 5

Animal pâté

Chop the venison, pork, onions and French bread 2-3 times. Stir it together with spices and eggs and possibly. a little cream. Put forcemeat, which should be fairly steady, in a greased, ovenproof dish layered with udskivede mushrooms, bacon cut into strips an

Expensive steaks with potatoes and apples

Cut 2 large baking potatoes into thin slices. Fry them Golden, crispy and tender in butter in a frying pan. Serve them on plates with flat-leaf parsley and keep warm in the oven. Brown 2 expensive steaks on both sides in butter in a hot frying pan. Sprinkle

Lingonberry buns

Chop the venison and pork 2-3 times and stir it well with the other ingredients. Form forcemeat for buns of a size, so there will be 35-40 paragraph of the donated unit. Fry them in plenty of fat in the pan. Shake them around in the Pan, as soon as they have f

Glazed venison with barley groats, parmesan cheese and tomato

Trimmings animal flesh for tendons and Brown it in butter in a hot pan. It came in a heat-proof platter. Cut onions, chop the tomatoes finely. Grate fresh Parmesan cheese in. Barley groats pressed free of moisture and toasting on a dry pan. Be reversed along w

Animal medallions with roasted mushrooms

Cut the medaljonerne out and squeeze them flat with your hand. Sprinkle a little salt on and benefit madagascarpeberet on each piece of meat, only on one side. Got butter/oil in the Pan and let the shower by. Put medaljonerne on and roast the meat nicely brown

Juniper-spiced venison

The meat is dried, trim and well. The mallet for boning, put a cut on the inside, longitudinally along the leg and cut around the bone. Remove the main tendons. Rub the inside with salt and pepper, cut a few thin slices of lard, and roll studded around Juni