Recipes with Salt

Pheasant in Italian

Partér pheasant in 8 pieces. Brown pheasant and garlic in butter in a good sautérpande. Add salt and pepper to taste. Pour the white wine vinegar, and let it simmer on a low heat without lids for white wine vinegar is almost evaporated. Add the white wine a

Pheasant breast stuffed with herbs

Bank pheasant fillets flat with a clenched hand. Chop the olives and garlic and mix detmed herbs. Season the meat with salt & pepper and favor the filling on the meat and roll it along. Fix your with kødnåle or ombind rollers with cotton yarn. You can obta

Pheasants in cream sauce

Rub the redecorated pheasants with salt and pepper. Brown them in butter on all sides in a large frying pan. Turn down the heat and add half the broth and cream. Let fasanerne småsimre in ca. 50 minutes. Take them up and cover with foil. Pour the rest of th

Pheasant breast with skalotteløgs cream, plum compote and krebinet

Cut the yolks through and remove the stones. Cut the yolks out in both. Boil the vinegar up with cinnamon, star anise and sugar. Pour the boiling brine over the yolks and let them stand and pull – preferably overnight. Slice the thighs of fasanerne. Slice t

Guineafowl in port wine cream in

The birds are boned and thighs folds down on the leg so there comes a collar around the thick part of the thigh. Brown first in a little butter in frying pan and FRY further in the oven at 200o in ca. 15 minutes Port wine and white wine as well as fund pour

Guineafowl in port wine cream II

The birds are boned and thighs folds down on the leg so there comes a collar around the thick part of the thigh. Brown first in a little butter in frying pan and FRY further in the oven at 200 Degrees for about 15 minutes Port wine and white wine as well as

Perlehøne breast wrapped with pepper smoked wild boar bacon and roast in the oven

Bacon wrapped on perlehøne chest and brushed with good oil. Potato peeled and cut into slices. Eggplant cut into slices: Potato and aubergine brushed with good olive oil and seasoned with S & P as well as freshly chopped Basil. The discs are added in

Guinea fowl in vermouth

The redecorated Guinea fowl rubbed with spices prior to mixing. Ombindes with cotton string or slaughterhouse thread and Brown on all sides over not too strong heat in the letbrunet butter with added oil. When Pearl the hens are beautifully browned all over, a