Recipes with Butter

Braisserede quail

Grouse cleaned for remaining feathers and rinse out-and inside. Then prepare the filling. Parsley, basil, onion, garlic, chopped finely, like 1/2 hønsebouillon cube in food processor. The mixture is filled into quails. In a frying pan heated butter and oil.

Quail with glazed mushrooms

Pot roast the bird, with the particular vegetables. Fprbered the potato as a rösties. Glaser the mushrooms in butter and sugar. Make a sauce of væden from the bird, add cream and game Fund. Serving Serve the right nice.

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

Old-fashioned hare rose

The carefully redecorated hare ombindes with fat slices. Put in a greased baking pan. Brown at 225 degrees c. alm. oven about 20 minutes. When the Hare is fine Brown, pour the boiling broth by, lulled to 175 degrees c. flared alm. oven, and the animal FRY a

Smoked fasantartar

All meat tamper-proof of the smoked pheasant and cut into very small cubes. Butter brøddet and place a lettuce leaf on EVS. Came the minced meat on and put an egg yolk on top. Sprinkle with chives.

Meyers pheasant

Cut pheasant breasts off, but let the meat stay on the breast bone. Part then the pheasant in the back, thighs and drumsticks. Cut the meat from the thighs and cut it then into strips. Do the herbs to the Fund. Cut the herbs rough and Brown in a thick-botto

Pheasant Soup (Royal Game Soup)

Does the pheasant able. Peel the carrots and cut them into coins. Pilløg and garlic cloves and chop them finely. Sauté the vegetables in sizzling butter and oil in a large saucepan for about 5 min. Add the spices, and the redecorated Pheasant. Let it

Pheasant Catalaine

Fasanerne cleaned, picked and seasoned with salt and pepper and FRY in nut brown butter for about 15 minutes, in which the entire mushroom fry with ca. 20 minutes. or to fasanerne are tender. Fasanerne is taken up, cutting out for 4 people, and the pieces are