Recipes with Thyme Branches (Page 5)

Dark roast sauce
Dark roast sauce can be used as a base for various dishes. For dark roast sauce first cut bacon, onions and vegetables into small cubes. ...
Deer Goulash
Deer Goulash with a sharp knife from tendons and white skins free. Cut deer goulash into small cubes. ...
Deer Goulash Soup
Deer Goulash Soup tastes very spicy and is served as a small pre-soup. Cut venison goulash into small cubes. ...
Deer goulash with grater cake
Deer goulash with grater cake is served with an aromatic red wine sauce, which is refined with cranberry jelly. Cut the venison goulash into smaller cubes. ...
Deer leg with sweet potato croquettes
Deer leg with sweet potato croquettes For the venison leg with sweet potato croquettes preheat the oven to 200° C. Rinse deer leg, dry and tie in shape. ...
Deer sour roast with red cabbage
Deer sour roast with red cabbage Homemade potato dumplings taste very good with venison sour roast with red cabbage. For the staining soups clean vegetables, 1 onion and garlic, crush coarsely and sauté in 10 g lard. ...
duck
Duck Wash and dry the duck. Fill with an apple such as Boskop and thyme twigs. ...
Duck breast
Duck breast is traditionally fried simply, which makes the skin very crispy and the meat remains tender and juicy. I used one duck breast per 300 g per person. ...
Duck breast with French fries Dauphine
Duck breast with French fries Dauphine is served with princess beans. For French fries Dauphine first boil salt potatoes, drain and press through the potato press. ...

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