Recipes with Salt

Marinated venison with nut-grape sauce

First, the mallet for boning. Such a whopper can be a little confusing to look at! However, do not despair. Find out how the inner thigh sitting and start with that bone hollow, if this has not already been done. Before then the knife along with the thigh bone

Saddle of venison sauce and mushrooms

Venison broth: Makes the vegetables and chop them coarsely in a position or cut them into small cubes. Warm the butter in a pan and Brown well first leg and trimmings, so the vegetables in it. Pour the water and let it boil up. Foam well and add the bay leaf,

The saddle, roasted

Set the oven at 250 degrees c. alm. oven. Plaster the flesh free of sinew and membranes. Rub it with salt and pepper. Put the animal back in the roasting pan. Brown it in the oven about 5 minutes at 250 degrees c. it must just have changed color, so are the po

The saddle with mushrooms and blommesaute

The saddle: clean the animal back to the tendons. Brush with oil, seasoned with salt and pepper. Put in a preheated oven at 220 degrees c. alm. oven for 20 minutes. Animal back taken out. Let the rest. Fillet the glow from the leg. Put in the oven again for

Fried saddle

Plaster the flesh free of sinew and membranes, put animal back on the grate over the saucepan, season with salt and pepper, lay thin slices of lard and butter in dabs at the top benefit. Brown animal back in the oven at 250 degrees c. alm. oven for 8-10 min

Roast the saddle with cream sauce

Cut the small mørbrader from which sits on the underside of the back, and save them for later use. Trimmings back, and rub with salt, pepper and crushed juniper berries groftkværnet. Put butter in slices of meat. Make a opbagt sauce of butter and flour, wit

Saddle gourmet

Put the back on a baking pan. Season with salt and pepper. Set it in the oven at 250 degrees C for 10 minutes. Take the back off and lower the temperature to 200 degrees c. alm. oven. Pour the red wine, broth, Bay and thyme by. Fry meat on in approximately

Hunter's red wine marinated saddle

Animal back subordinated for tendons, fat and impurities. Tenderloin, as is the underside of the back, cut off and cooked for themselves. In the very back loosened the meat a little bit with a sharp knife, and pins in the side scraped too loose meat. Animal ba