Category Archives: Meat and Poultry

Braised Turkey leg

Braised leg of turkey in the oven is easy and is tender and juicy. Preheat the oven to 200 °. The turkey leg rinse, dry with kitchen paper and rub it around with pepper and salt. The turkey leg in a roasting pan without a lid and place slide without adding fat or fluid on the second rail of the bottom of the oven.


The turkey leg cook about 30 minutes, then turn and pour half the chicken stock. Meanwhile, a semi-solid waxy variety Peel potatoes, wash and cut into oblong pieces, like to see in the picture above.Leeks and cut into rings.The turkey leg after the 30 minutes remove from the roasting pan and place on a plate. Continue reading

Pichelsteiner stew

Pichelsteiner stew is made with several different types of meat, and mutton to the court the typical flavor. Alternatively, you can also use lamb. The bone marrow with a sharp knife from the bones of the leg disc detach from cattle. The fine bone fragments with kitchen paper to remove the marrow and cut into slices. The bottom of a soup pot with the marrow slices interpret.


The meat of the leg disc best with a boning knife loosen from the bone. The meat of the leg plate of beef, pork shoulder, veal and mutton meat into bite-size cubes. Peel the celery, onions, roots and potatoes and cut into slices or cubes, as shown on the image above. Savoy cabbage cut best with the slicer into thin slices and finely slice. Cut the vegetables into a large bowl and mix well. The beef slices to fill the marrow into the soup pot, cover with a layer of vegetables and season with pepper, salt and marjoram. Continue reading

Potato Croquettes

Use for potato croquettes best one floury variety of potato. Peel the potatoes in salted water and bring to a boil. Then in about 20-25 minutes to cook at all. Drain and dry steam. Still warm press through a potato ricer or mash with a potato masher. Stir in hot milk gradually. Add butter and beat the puree easily. Season with salt and nutmeg. Stir egg yolks and add an include so much flour that the potato mixture is malleable.


That depends on the size of the egg yolk. The dough should remain a little sticky, so it does not taste too much like flour and potato croquettes remain soft on the inside. With floured hands, shape small rolls and place side by side on a board. Easier and quicker it, especially in larger quantities when the potato into a piping bag filled (without nozzle) and the mass injected through the large hole as a long string on the lightly floured work surface. Continue reading

Roast veal

Roast veal with salt and pepper. Heat the oil in a roasting pan. Stir-fry veal round sharply. Remove the meat, wrap in aluminum foil and set aside. Preheat oven to 190 °. Coarsely chop onions, garlic in half and fry in frying fat. Deglaze with white wine. Stir in tomato paste and cook briefly. Leeks, carrots and celery, cut into large cubes and in the roaster type.


Add thyme sprigs and bay leaf. Veal roast from the aluminum foil and place on the vegetables. Collected juices from the foil and pour over the veal meat. Cover and cook for a roasting pan in a preheated oven at 190 ° for about 1 hour on the middle rack. Remove the lid after half the time. Veal turn and baste frequently with barbecue sauce or any residual veal stock. After 1 hour take veal roast from the oven, wrap in aluminum foil and set aside. Brush and brown mushrooms to the sauce. Continue reading

Salt roast

Roast salt has the advantage that no fat is needed for frying. The meat stays juicy and receives no other spices a special flavor. First, preheat the oven to 250 °. Roast beef with paper towels and pat dry. Fat layer with a sharp chef’s knife carve easily, but not cut the flesh underneath. Grease a baking sheet with aluminum foil as extra strong design. Egg whites with the whisk of the hand mixer or food processor Lightly beat until foamy, until the mixture becomes whitish. In a bowl of coarse salt or sea salt mixed with flour. Replace the whisk with a dough hook.


The salt mixture gradually knead in the egg whites, until there is a dry mass – it depends on the size of the eggs. Sprinkle on the aluminum foil slightly thicker bed of salt in the size of the roast. Roast beef with the fat side up, sit on the bed of salt and cover with the remaining salt all around. Lightly press and seal the salt roast firmly with aluminum foil. Salt roast on the middle shelf in the push to 250 ° preheated oven and bake for about 50-60 minutes. Salt roast with aluminum foil set on a cutting board. Continue reading

Vegetable Stew with Beef

Vegetable stew with beef flavor by boiling the leg disc of beef very strong and aromatic. It can be prepared very well. White beans cover with cold water and soak overnight. In a soup pot broth with a bay leaf to boil bubbly. The meat of the leg plate of beef with a carving knife to read from the bone and cut into bite-size pieces, like to see in the picture above. The bone marrow of the bone plate put in the broth and add the beef. Peel an onion, cut into small cubes and add along with the white beans to beef.


Replace a lid, boil the broth briefly, switch back to medium and simmer the vegetables with beef stew gently about 90 minutes can be. In a pressure cooker, you need only 45 minutes cooking time. Green beans in half and brush. Parsley root, peel and cut into slices. The vegetables in the vegetable stew with beef and simmer give another 15 minutes. In a small saucepan and bring to a boil noodles in salted water about 10 minutes until to the tooth. Continue reading

Venison Goulash

Venison goulash with a sharp knife of white skins and tendons free. Deer stew cut into small cubes. Heat the butter in a casserole. Streaky bacon, cut into chunks and fry vigorously. Remove bacon again. Deer stew into two portions one after the sear in hot fat.


Decant deer stew with a slotted spoon from the casserole on a deep plate and keep warm. Juniper berries, diced chopped greens, onion, bay leaf and thyme anschmoren branch in the drippings. Venison goulash with spilled gravy to give back to the casserole and sprinkle with red wine. Continue reading


Stifado is a Greek stew that can be prepared with beef, veal or lamb. For this version I used beef. Cut the meat into 5 cm cubes. Melt butter in a casserole and brown the meat on all sides brown. First comes from meat juice. Once the juice is cooked, the meat is brown. Pour half of red wine. Add chopped tomatoes with juice and tomato paste.


Pour boiling water. Cover and cook on medium heat 10 minutes. Heat olive oil in a nonstick pan. Dice the onion, crush garlic and fry in olive oil both glassy. Then to the meat. Season with cinnamon, oregano, salt and freshly ground pepper. Stifado covered over low heat, let simmer for about 1 1 / 2 hours, until meat is very tender. Continue reading

Fall goose breast on lettuce

Smoked goose breast cut into slices and fan-shaped spread over three large flat plates. Pull apart into individual sheets lollo rosso, rinse briefly under running water and drain well. middle stump removed if it is too bitter. Lettuce leaves into bite-size pieces and pull them in a salad bowl. Blue grapes in half and remove any seeds. Lollo rosso mix with grapes and spread on the plates. Rinse a large ripe but firm pears and rub dry. Pear into quarters, remove stem, flower initial and core.


Pear into wedges, sprinkle with lemon juice and serve alongside the salad. Stir from nut oil, balsamic vinegar and honey make a marinade. Season with freshly ground pepper and salt. Flat-leaf parsley finely chop and add to the marinade. Sliced ​​hazelnuts coated in a pan and fry without oil for so long, they start to smell it. Hazelnuts and distribute the marinade over the salad. Continue reading