Recipes with Port wine

Advent Wreath In

Margarine and yeast in the flour and break into pieces. Sugar, salt and eggs are added and the dough is kneaded together. made to uplift a warm place approximately 3/4 hours. Fill: the raisins soaked in wine. almonds chopped (save a little for garnish) Maga

Stuffed venison with garnish

Mallet cut filled with blanched parsley and garlic, the Club tied with string, and interval FRY in oven at 170 degrees. 2 pears peeled and halved be marinated in red wine-and porchere finished. Boil down with Oyster Mushrooms and Madeira cream filled into a kr

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

Dyreterrine

Chop pork, chicken liver, onion, Apple and celery coarsely and mix it with the chopped venison. Pipe a father's by adding cream, port wine and eggs and flavored with juniper berries, thyme, salt and pepper. Serve slices with a suitable form of fresh lard, fill

Beef tenderloin with Mint, svampeog baked onions

Beef Tenderloin freed from tendons and Brown in a frying pan, if desired. in butter. They met in the oven at 200 degrees for about 10 minutes. They are taken out and should pull in about 10 minutes. Then they met back in the oven for about 8 minutes. Port w

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

Pâté of duck liver and pistacier

DUP liver pieces dry. Brown them in half of the butter. Pull them off. Came the rest of the butter in the pan. Sauté the onion in it for a few minutes. Com port wine, orange juice and-to be on, and cook the forehead of. Allow the mixture to be cold. Cut the 1/