Recipes with A little sugar

Roast Venison

Animal Club freed from possibly. membranes, rinsed and dried, after which the Brown on the Pan or roasting pan in oven for margarine, seasoned with salt, pepper and crushed juniper berries, where can it be wrapped in slices of fresh lard and place on roasting

Post IIII (prune fillings)

Prunes soaked in water, the stones are sampled. Sveskerne chopped a time through kødhakkemaskinen, after which they are mixed with a little sugar and possibly. pickled raspberries. 1-2 whipped egg whites may be added. Be used as posts for plums or horn. Don

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

Fried deer Club with red wine cooked PEAR

Deer Club: Animal Club boning get possibly Their butcher to do this for Them. The mallet out in a roasting pan and Brown at about 225 degrees C in the oven, about 25 minutes. When it is browned by, be it in the saucepan, pour over with water or game meat broth

Auberginemos

Rinse and dry the aubergines and place them on a plate in a 275-degree warm oven for 15 minutes. Turn down to 150 degrees and behind the eggplants for about 30 minutes, until they are completely soft pressing. Take them out and let them cool a bit of. Shell

Shii-take mushrooms with honey

Honey, Orange and lemon juice, fintsnittet garlic and water mix and cooked thoroughly. The mushrooms toasting for themselves with salt, pepper and a sprinkle of sugar. Mix the mushrooms up in honey lagen and server for a piece of toast or fried meat.

Shii-take mushrooms with apples

The onions peeled, chop finely and Brown lightly in oil. The apples cut into fine boats and place in the Pan, where they warmed through 3-4 minutes at her shift heat along with the onions. The redecorated mushrooms seasoned with salt, sugar and pepper, and roa

Thai-marinated sea trout

Scrape the fish free of mucus and dandruff. With a sharp knife cut across a variety of fish (both sides, with ca. 2-3 cm intervals, approximately ½ cm deep), so that the marinade can penetrate well into the meat. Place the whole fish (including head and tail)