Recipes with Meljævning

Red wine marinated vildsvinekam

The comb scratched. The emphasis is in a deep Bowl and pour over with red wine. All the spices are added. The meat marinerer so for 24 hours and be turned on and off in the marinade. The roast are dried, rubbed with salt, put in baking pan and brush with oi

Stage ready forest pigeons with mushroom stuffing

Dry the cleaned forest pigeons. Melt the FAT to the forcemeat into a saucepan. Com French bread, mushrooms, onion, parsley and it diced or fintsnittede giblets (if giblets haves) i. Sauté it well together. Cool slightly and stir in the spices, eggs and possibl

Spinach soup with baby carrots and eggs

Serve with cooked baby carrots and half smileæg, or whole poached eggs. The soup is so easy to Cook: Everything in a saucepan, boil up, smoothed over and season. Herein the cooked baby carrots and eggs.

Pork Loin Sylvie

Cut 3-4 long cut lengthwise along the flesh without cutting it completely through. Put slices of cold ham and thin slices of cheese in between the sections. Advantage of the butter on the surface of the meat and style dish in a 250 degree warm oven. Put

Marinated Rabbit

Remove the coarsest membranes and tendons from hove, clubs and back. Crack your back a few places. Put the Hare in a marinade of ½ red wine and 1/3 water, Bay leaves and Juniper Berry about 1 day. Dry pieces of hare and bind fat slices of them. Brown them in t

Poussiner, pan fried with green grapes

Poussinerne thawed slowly in the refrigerator. They cleaned and rinsed and dried with paper towel. Wind ruerne rinse, halve and remove the stones. In a heavy-based frying pan, melt the butter. Poussinerne Brown in the golden brown butter and seasoned. Ve

Poussiner with Noilly Prat sauce

Boil poussinerne in a pot of water with added salt and a few sprigs of løvstilke in ca. 35 min to juice from your thighs are clear and not pink. Take them up. Com noily Prat and broth in a saucepan and boil up. Smooth lightly with meljævning and add the cre

Red wine marinated wild duck

Put the ducks in 2/3 red wine and 1/3 water, for they are covered. Came oil and spices in the marinade and let the ducks stand in the-cool and under pressure-in approximately 24 hours. Dry the ducks before they Brown on all sides. Use the siede marinade as wet