Cooking meat dishes at home
Cooking meat dishes at home.
How to cook grouse with quince
For 4 servings:
grouse 2 pcs;
quince, cut in half, cleaned from the core and cut into thick slices 4 pieces;
thin slices of bacon pc;
butter 125 g;
orange juice 150 ml;
2.5 cm long cinnamon stick;
salt and pepper;
Cook grouse with quince
Tie bacon slices to grouse breasts. Fry the quince in 30 g of butter until it softens for about 15 minutes. Melt the remaining oil in a heavy cast-iron pot; when it starts to foam, put grouse and fry on all sides until golden brown.Pour waterorange juice, put cinnamon stick, salt and pepper. Cover the saucepan and simmer 1 - 1 1/4 hour over low heat, turning them one or two times so that they brown evenly. In the middle of cooking, put the fried quince. Before serving, remove the cinnamon stick, cut the grouse into pieces and place them on a plate. Surround the meat with quince pieces and pour the juice in which grouse were stewed.
Fried pheasant in a pot with grapes
For 4 servings:
pheasants 2 pcs;
black or white grape 350 g;
flour 60 g;
butter 90 g;
hot chicken broth or game broth 1/4 l;
salt 1 tsp;
2 tbsp. spoons madeira.
Cooking fried pheasant in a pot with grapes
Start pheasants with half grapes. Sew a hole or peg the edges with a skewer. Roll birds in flour. Melt the butter in a glass pan so large that the birds fit in it. Fry the birds on all sides. Add chicken broth or game broth. Close the lid tightly and simmer for about 45 minutes until the birds are soft. To check the readiness pierce the thigh of the bird with a thin skewer. Sprinkle the birds with salt. Put the pheasants on a hot serving plate; do not let them cool down. Quickly, without a lid, reduce the juice in a saucepan to 150 ml. Pour in Madera; to taste you can add more wine. Pour pheasants sauce. Before serving, decorate the pheasants with the remaining grapes.
Roast Beef with Plums
The most suitable parts for beef stewing are the wheel, the shoulder blade and the leg.
For 4 - 6 servings:
beef for stewing, sliced 3.5 cm1 kg thick;
large strong plums 1 kg;
dry red wine 1/4 l;
Honey 1 - 2 tbsp. l .;
butter 30 g;
vegetable oil 2 - 3 tbsp. l .;
bulbs of medium size, cut into slices 3 pcs;
ground allspice 1 tsp .;
red wine vinegar 2 tbsp. l .;
yogurt or sour cream 1/4 l;
corn flour diluted in 4 tbsp. l. water 1 - 2 tbsp. l .;
Cooking roast beef with plums - cooking meat dishes at home
Put the plums in a saucepan, cover with wine and honey and simmer until softened, about 5 minutes. Drain the liquid from the drain and save it. When the plums cool down, clean them of pits. Pour into the frying pan 2 tbsp. l. vegetable oil, melt the butter in it and fry the pieces of meat. Transfer the meat into a glass pan. In the same pan, add a little more vegetable oil if necessary, fry the onion until it is soft. Put the onion in the meat. Rinse the pan with liquid, in which the plums were cooked, and pour the meat with this sauce. Add allspice and wine vinegar and mix thoroughly.
Cover the pan with a lid and cook the roast in the oven at 180 degrees Celsius for about 1.5 hours until the meat becomes soft.Fifteen minutes before serving, add yogurt or sour cream, add cornmeal to gravy to make it thicker, salt to taste and fold into a saucepan over plum meat. Cover and simmer for another 15 minutes.
Guinea Fowl in a Rural Style - Preparing Meat Dishes at Home
The Molag raisin comes from Iainius and is considered the best of raisins. If not, you can use any kind of raisins.
For 4 servings:
guinea hens weighing 1 kg, with bound legs and wings 2 pcs;
salt and pepper;
butter, melted 60 g;
double cream 1/2 l;
malaga raisins, finely chopped 100 g;
Beef broth 1 tbsp. l .;
port 100 ml;
Cooking a Meat Dish of the Home-Fowl Guinea Fowl
Salt and pepper guinea fowls inside and out. Fry in an oven at a temperature of 190 - 200 degrees Celsius for 45 minutes before softening, occasionally pouring with melted butter. Meanwhile, mix the cream with raisins, broth, half a port, salt and pepper to taste. On medium heat, boil down the liquid by half. When the guinea fowls are ready, remove them from the oven and place them on a heated serving plate. To keep them cool, put them back in the oven with the fire off and close the door.Remove the fat from the juice in which the guinea fowl roasted, and pour the rest of the port and boiled cream sauce into the juice. Cut the guinea fowl into 4 parts and lay it on a serving plate. Try the sauce on the salt and pour it on the guinea fowls. Serve first the breasts, then the legs.
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