Recipes with Salt

Beef Tenderloin and fasansoufflée w/poppy seeds baked rodfrugte gratin and champagne syrup

Beef Tenderloin and Beef Tenderloin: cut through fasansoufflée and tapped out to approx. 1 cm thickness. Pheasant breasts blended with eggs and cream, season with salt and pepper. Blanched spinach leaves, onto the water and laid out on beef tenderloin. Soufflé

Roast beef tenderloin with aromatic spices

A istandgjort beef tenderloin at ca. 2 kg is wound with yarn, Brown in oil and set to cool. 150 g butter mixed with minced parsley 3 cloves of garlic salt, pepper, paprika Herbes de Provence. The activity by the loin, as FRY about 20 minutes in a hot oven 200

Osso Buco with risotto

Flip kødskiverne in flour which is spiked with salt and pepper. Brown in butter diligent on the forehead then added in an ovenproof dish. Add the coarsely chopped peeled tomatoes and white wine. Set the dish in the oven with a lid for about 1 ½ hour at 200 deg

Osso buco with leek and granulata

Cut a few incisions in the fat edge on the 4 slices of veal shank. Heat the oil in a sauté pan or in a pan, Brown the meat on both of it is golden. Season with salt and pepper. Add the tomato and white wine pureen, turn down the heat and simmer for 5 minutes.

Osso buco on Danish winter vegetables

Chop the onion and cut the other vegetables into fine pieces (slices or cubes). Inserts cracks in the exterior of the osso buco pieces, such that they are not bows, when it is browned. Season osso bucoen with salt and pepper Brown the meat for excessive hea

Osso Buco

Cut a few cut in the outer tendons in each kødskive, as dents de not. Season the slices with salt and pepper. Chop the onion and garlic. Peel the carrots. Cleanse the pores and share them in 6 cm long sticks. Slice the carrots into 4 cm long pieces. Heat th

Hareterrine

*) One rygfilet, one Tenderloin and all legs and tendons are saved to the game-soup/vildtfricassé. Alternatively, the flesh will be listed into the tureen or used for an entirely different right. Boil three walnuts up in cold water. Pour the water off. Cut

Stig's pheasant soup

The carrots cut into coins, onion and garlic chop-it all FRY in fat. Pheasant (split into 4-6 pieces) with sauté for 10 minutes, after which the broth, spices + tomato puree added. It all boils in 5 district. The pheasant is taken up, sis and broth is poured b