Preheat oven to 180 ° C. Melt 20 g of butter in an ovenproof skillet. Salt beef and brown slightly in pan on both sides; then bake 7 minutes. Remove pan from oven and set hot meat aside.
Put the pan over low heat and deglaze the cooking juices with madeira, letting it evaporate. ...
In a bowl, mix the lemon zest, onion, garlic, paprika and 2 tablespoons of lemon juice and season the mixture. The quail with the mixture. Move the quail to a large skillet with oil and cook about 10 minutes on each side.
Add remaining lemon mixture, pour hot broth, cover the pan ...
Heat oil and butter in a pan, add the meat and fry over high heat for 2 to 4 minutes per side, depending on your preferences.
Salt the steaks on both sides, transfer them to a warm serving dish and set aside. Deglaze the cooking juices with brandy and boil the sauce until reduced. Add ...
Preheat oven to 200 ° C.
In saucepan, heat butter and honey , and brown the meat over medium heat, turning it occasionally.
Season, remove from the pan and keep warm.
Dissolve the cooking juices with vinegar, scraping the remains attached to the bottom ...
In a saucepan , heat the butter and sauté the onion and rosemary for 5 minutes, stirring occasionally.
Coat the meat with flour , throw in the pan, raise the heat to medium and brown evenly, turning occasionally.
Season , pour the milk and bring to a ...
Mix the rabbit together with a little oil and season generously.
In a pan, heat the remaining oil and sauté the meat over medium heat, turning occasionally, until golden brown.
Pour the wine and lemon juice and stir.
Season a little with rosemary, marjoram, ...
Heat oil in a pan, add the rabbit and bay leaves, and brown the meat over medium heat a few minutes.
Then lower the heat, cover the pan and continue roasting the meat for 1 hour, turning occasionally.
Season , continue cooking for 1 more minute and serve immediately.
In a large pot, pour the wine and vinegar and add the carrot, garlic, onion, thyme, sage, bay leaf, parsley, peppercorns and salt.
Bring to a boil, reduce heat and let cook for 15 minutes.
Remove the pan from the heat, let the sauce cool and transfer to a bowl.
Season the pheasant and tie with twine.
In a saucepan, heat the oil and half the butter and brown the meat, turning it occasionally.
Then remove it from the pan. Pour the onion, shallot, carrot, ham and herbs into the pan and then pour in the broth.
Cover the ...
Place the prunes in a bowl, cover with the wine and leave it to marinade overnight.
Preheat the oven to 180ºC.
Drain the prunes and remove the stones, reserving the liquid. Put the prunes in a ovenproof dish and dry them in ...
Heat butter and oil in a pan and brown meat over medium heat, turning occasionally.
Remove from pan and keep warm.
Pour in the onion and bacon and sauté them over low heat, stirring occasionally, for about 10 minutes.
Sprinkle in the flour and stir ...
Heat the butter and the olive oil in a pan and fry the chops on each side fire 2 minutes.
Season them, lower the heat, pour the cream and let cook for 15minutes.
Pour the lemon juice and let cook 5 minutes more.
Sprinkle the parsley over the chops, pass them ...
Grease and season the veal shank. Get the oven tray and oil it slightly before putting the shank. Preheat the oven at 180ºC during 20 minutes and only then introduce the veal shank and bake for 1 hour.
Put the previously washed and cut vegetables in the oven tray and allow to cook ...
Heat the olive oil in a casserole, season the rabbit and stir fry with the garlic cloves.
Get the oil out and add the red chilli, the rosemary and the lemon slices.
Add the white wine and let the alcohol evaporate.
Add the chicken stock, cover the casserole and let ...
Grease and season the veal shank.
Get the oven tray and oil it slightly before putting the shank.
Preheat the oven at 180ºC during 20 minutes and only then introduce the veal shank and bake for 1 hour.
Put the previously washed and cut vegetable in the oven ...
Season the sirloin and seal it in a very hot pan.
Sauté the sliced mushrooms in the pan also and don’t forget to put some salt.
Stretch the puff pastry, add the spinach leaves on top, then the mushrooms and the sirloin: wrap carefully.
Put some beaten ...
Grease and season the lamb shoulders.
Get the oven tray and oil it slightly before putting the lamb shoulders with the rosemary, the thyme and the garlic.
Preheat the oven at 180ª C during 20 minutes and only then introduce the lamb and bake for 25 ...