Recipes with Sour cream

Venison ragout with shallots

Brown the meat in a frying pan in butter-/olieblandingen and taken up, when it's got color. Leaf celery, shallot, red onions and garlic, sauté in pan. When onions are clear (not brown), accepted the meat back in the Pan and sauté another minute. The flour is a

Wild lettuce

Ymer and crème fraiche blended. Herein violated French mustard, Apple jelly and mayonnaise. Season with English sauce and spices. Finely chopped gherkins are changed in season with a bit of May. the juice from the grape the cucumbers. Pulls in approximately 2

Cold fallow deer thigh with curry potato salad

The potatoes chop and mix with onion and corn. The dressing mix and flips with the potatoes. Potato salad is poured into a bowl and garnish with tomato boats. Lettuce leaves placed on a platter and meat served on it.

The deer steaks mallet with pærechurney and pepper sauce

The steaks are seasoned with Rosemary, white pepper and olive oil. They put in a dish and pulls like a day or so or my 2-3 hours. Finely chopped shallots and sauté in a pan in a little oil (to Saute is to roast at high heat, while omryster strongly in between)

Grape salad with ginger cream

Halvér grapes and take the stones out. Cut the figs in both. Mix it gently with the wine and the benefit it in the serving glass. Chop chocolate coarsely and sprinkle it over. The cream: mix very gently powdered sugar, grated ginger and cardamom in cream fr

Stuffed French bread

Cut the bread into slices so that the bottom still hanging together. Mix the stuffing and stuffing it in bread spaces. Put the bread in the oven at 200 degrees. Bake for about 20 mins. Server's hot from the oven

Hannes Cauliflower Salad

Wash the cabbage and cut the flower out into small bouquets. Sour cream mixed with the chopped parsley. Blom cabbage turned into. Must like to pull a couple of hours before serving. Tips: The remains of the salad tastes too well the day after.

French gullerodssuppe

Peel the potatoes and carrots and cook them in the broth until tender. Tag root vegetables up and blend them to a smooth puree, which is poured back in the soup. Season with salt, pepper and a little lemon juice. Benefit the soup in warm plates and serve