Recipes with Onion

Phasans in cabbage

The cabbage is boiled in water and pressed and placed in a saucepan and mixed with the sliced ​​onions and spices. The pheasants are well browned in soft brown and laid to the cabbage. Under the lid they are slowly steamed. Then cut them into suitable pieces,

Braised quails

Clean the quails for remaining feathers and rinse out and inside. Then the filling is prepared. Parsley, basil, onion, garlic, and half chicken bouillon chopped well, like in the food processor. The mixture is filled in the quails. In a steamer, butter an

Phase with savory cabbage and mushrooms

Marinade: Chop the mustots and mix with olive oil, white wine, wine grains and freshly ground peppers in a small dish that can even hold the pineapples. Turn the pineapples into marinade and spread them in the dish so they are covered with marinade, cool fo

Fasan, Meyers

Cut the pineapples off, but leave the meat on the breastbone. Then divide the pheasant in the back, upper and lower thighs. Cut the meat from the ear and cut it into strips. Enrich the herbs for the fund. Cut the herbs roughly and brown in a thickened pot t

Marinated chicken with spicy rice

Everything is mixed in the marinade. The chicken is divided into 4 pieces and draws in the marinade for couple of hours in a cold place. Now chop the onions and mix with the rice and both light dishes in butter in a saucepan until it is slightly light brow

The curve of the curry

The oven is heated to 200 degrees. The phasan is divided into 8 pieces, turned into flour and browned in butter. Put the pieces in an ovenproof dish. The onions are chopped well and swirled in oil. Add curry, salt and pepper and spoon with water. Bulbs with li

Chopped petal with singleberry sauce

Possibly. Hamper the meat and cut the fillet for at least 3 hours in the whipped marinade. The meat is taken up, wiped and browned in a saucepan of butter, sprinkle with salt and pepper and roast slightly under lid, 20 min. For deer, approx. 35-40 min. For

Pheasant

Cut the pineapples off, but leave the meat on the breastbone. Then divide the pheasant back, upper and lower thighs. Cut the meat from the ear and cut it into strips. Enrich the herbs for the fund. Cut the herbs roughly and brown in a thickened pot together