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Meat Rub Juniper Berries Recipes
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Kidneys Liege Style
Simmer kidneys in boiling salted water for 8 minutes.
Rinse.well under cold running waterand dry thoroughly.
Mix the salt, pepper and juniper berries and rub the kidneys with this mixture.
Heat the 3 tablespoons butter and saute the kidneys 15 minutes over... - 31.9574
Roast Saddle Of Hare
Lard the saddle with strips of bacon.
Rub the salt and paprika all over the saddle.
Heat the drippings in a roasting pan and brown the saddle on all sides.
Add the onion slices and roast in a moderate oven (350° F) for 45-50 minutes, until tender.
Remove the... - 40.2022
Roast Rabbit
Roast Rabbit has a lovely taste. Roast Rabbit gets its taste from rabbit cooked in rosemary and flavored with white wine vinegar. Roast Rabbit is inspired by many restaurants across the world. - 40.1264
Pork Pot Roast
1. Rub meat with salt and pepper. Let stand 1 hour.
2. Brown meat in butter in a large, heavy skillet. Add vegetables, parsley, spice bag, and water. Cover tightly. Cook over medium heat 1 1/2 hours, stirring as necessary and turning meat occasionally.
3.... - 32.0138
Jugged Hare
Mix together the marinade ingredients.
Put the pieces of hare into a large, shallow dish, pour over the marinade and leave for at least 6 hours, turning from time to time.
Preheat the oven to 325°F (170°C).
Remove the hare from the marinade.
Strain and... - 41.0942
Veal Saumonee
Pound the boned veal with a meat pounder or the bottom of a heavy skillet.
Rub it well with saltpeter and roll it like a jelly roll.
Tie the meat securely with a string.
Line the bottom of a large pan or casserole with the onion and lemon slices.
Tie the bay... - 39.375
Hasenpfeffer With Dry Red Table Wine
Cut up rabbits as you would chickens.
Combine vinegar, wine, onions, the 4 teaspoons of salt, pepper, juniper berries, cloves, thyme, and bay leaves.
Marinate rabbits in this mixture in the refrigerator for 2 days, turning occasionally.
Drain, saving... - 41.5305
Sauteed Venison Steaks
Season the steaks well on both sides and put them into a dish.
Mix together the onion, the lemon rind and juice, the juniper berries, thyme, vermouth and oil.
Rub this into the steaks, cover the dish and refrigerate for at least 1 day.
Drain the meat and dry... - 42.6168
Hausente Als Wildente
Clean duck and rub inside with anchovy and seasonings, leaving them in cavity.
Place duck in large bowl.
Combine marinade ingredients.
Bring to boil and pour over duck.
Cover and refrigerate for 1 to 2 days, turning the duck 3 or 4 times.
Place duck in... - 39.2171
Dry Salting Mixture
In a mortar, crush the allspice, cloves, juniper berries, bay leaves and peppercorns together coarsely.
Mix with the salt and herbs.
Rub the salt mixture over the pork, making sure that all of the surfaces of the meat are evenly covered.
Put a layer of the... - 28.7252
Squabs In Cream
Cover squabs with light cream.
Let stand for several hours.
Crush juniper berries in a mortar; add them to the flour and 3/4 teaspoon salt.
Remove birds from the cream and rub the flour mixture on the meat to coat all over.
Saute in butter until brown on all... - 36.4096
Roast Saddle Of Venison
Roast Saddle Of Venison has a divine taste. Roast Saddle Of Venison gets its taste from meat mixed with berries and peppercorns, flavored with red wine. Roast Saddle Of Venison is inspired by many restaurants across the world. - 42.3971
Peppered Hare
Cut the hare into serving pieces and place in a bowl with the wine, vinegar, carrot, onion, juniper berries, bay leaf and peppercorns.
Cover the bowl with plastic wrap and let the hare marinate in the refrigerator for 1 to 2 days.
Remove the hare.
Strain and... - 42.5857
Roast Leg Of Lamb With Herb Sauce
Put the lamb in a polythene bag.
Add the onions stuck with the cloves, the garlic, carrots, peppercorns, juniper berries (if using), herbs and wine.
Close the bag and leave to marinate in the refrigerator for 2 days, turning the meat occasionally.
Transfer... - 41.6826
Loin Of Pork With Red Cabbage And Chestnuts
Ensure that the butcher has chined the loin (that is, sawn through the ribs at the spine end so that you can carve the meat easily when it is cooked).
Insert a sharp-pointed knife under some of the scoring made for crackling and insert the bay leaves, which... - 40.8025
Herbed Butterflied Squab
GETTING READY
1. In a bowl stir together the salt, pepper, thyme, bay leaf and juniper berries.
2. Rub each squab lightly with olive oil and then sprinkle each with one fourth of the herb mixture.
3. Place the birds on a large platter or baking pan, laying... - 45.4942
Spiced Roast Beef
1. Combine all the spices and 1/2. tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to... - 28.4096
Pheasants & Chanterelles
Rinse pheasants and pat dry.
Remove necks; reserve giblets for another use.
Put oil in a 10 to 12-inch frying pan; place pan over medium-high heat.
Add birds and necks; cook, turning to brown all sides, about 10 minutes.
Place browned birds, breast up, on a... - 38.6477
Stuffed Braised Pork Shoulder
Combine all of the marinade ingredients and put in the meat.
Let it marinate at room temperature for several hours, turning it occasionally.
Remove the meat from the marinade and pat it dry with paper towels.
Reserve the marinade.
For the stuffing, pound the... - 44.0133
Haunch Of Venison
Lard the venison with the salt pork.
Combine all the marinade ingredients in a large bowl.
Put the venison into the marinade and leave for 2 days, turning occasionally.
Preheat the oven to 350°F (180°C).
Lift out and dry the venison.
Strain and reserve the... - 46.5146
