Recipes with Carrot

Whole calf tenderloin puffed with duck breast

Calves: The legs are well brown and covered with cold water in a large pot. The saucepan is slowly boiled and foamed along the way. The cleansed herbs are added and the calf fungus is skimmed too fat during boiling. Cooking time: 10 hours at low heat. The fun

Filled wild rolls

The meat is cut into 8 thin slices, beaten possibly. fleet. Mix the ham or bacon with the one egg, which is hard-boiled and chopped, as well as the loaf and the rasp. Mix this with the raw egg salt. pepper. The filling is distributed on the meat slices,

Bison island with rosemary potatoes

Divide the chickens in the breast fillets, thighs and hulls. Put the breast fillets on the fridge. After cooking most of the accessories, brush the breast fillets and fry approx. 10 minutes in oven at 210 degrees C. Draws 10 minutes before cutting. The thigh i

Wild boar with figs

Begin 2 - 3 days before serving: Peel carrot, celery and onion and cut it all in coarse tern. Stir the terns in butter in a saucepan until they are clear. Add spices, vinegar and water, let it boil softly for 10 minutes and let it cool off. Place the bowl

Quail with brussels and goat cheese

Rub the quails with salt and pepper, brown them quickly in a frying pan and put the pan in a 200 degree hot oven, approx. 20 min. Cut the melon into balls with a small sharp spoon or a ball iron and marinate the fruit in lemon juice. Kook courtbouillonen 20 mi

Braised wild boar

Sprinkle the ham with smoked pork and brown it in butter in a thick pot with an onion cut into slices, a carrot, a stalk of celery and parsley. Sprinkle with salt and pepper. When it is browned pour a large glass of white wine and then a large glass of broth o

Braised pheasant breast with wild accessories

Fund: Clean the pheasants for any. Remnants of ingots and feathers. Cut them out in thighs, back and chest pieces. Brown thighs and back in a pan with 2 onions in a quarter, 1 carrot, ¼ celery in tern and parsley stalk. When the onions have taken color pour w

The master of the hunter filled the pheasant

The pheasants are cleaned and filled with the ham cut into cubes, chopped onion, parsley, salt, pepper and basil. The bird closes with a toothpick. Then broth in butter, season with salt, pepper and fry with onions in slices and carrot in cubes and add broth a