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How To make Jager Eintopf (Hunter's Stew)
1 1/2 c Onions; Minced 1 ts Salt
1/4 lb Mushrooms; Sliced 1/2 ts Pepper
2 tb Vegetable Oil 3 ea Potatoes; Medium
1 lb Ground Beef; Coarse Grind * 3 tb Butter
1 c Beef Broth 2 ea Eggs; Large
5/8 ts Nutmeg 4 ea Apples; Tart
1/2 ts Worcestershire Sauce 1/2 c Bread Crumbs; Fine, Dry
* Ground beef should only be ground once and be the leanest you can get. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat
in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more. -----
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稀罕！ 30斤野生巨型老虎斑，做成7吃～～～太好料了！#Amoy硬邦幫
這部影片旨在展示美食的製作過程，與動物福祉無關，所有食材的獲取均符合合法、道德的原則！ #Amoy硬邦幫#海鮮試吃
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稀罕！ 30斤野生巨型老虎斑，做成7吃～～～太好料了！#Amoy硬邦幫
CARNE de CAZA en España y Francia - Podcast con David Cotela
Únete a nuestro podcast especial con David Cotela, un apasionado cazador. Exploramos los valores de caza y diferentes tradiciones de caza entre Francia y España. Descubre las diferencias culturales, el aprovechamiento de la carne, los valores y más.
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Medieval Christmas Feasts - The Boar's Head
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MEDIEVAL HIPPOCRAS based on the 1393 French recipe from Le Ménagier de Paris
2 teaspoons Cinnamon
1 1/2 teaspoons Ginger
1 teaspoon Grains of Paradise -
1 teaspoon Nutmeg
1 teaspoon Galingale -
1/2 cup White Sugar
1 bottle Red or White wine
Whisk the sugar into the wine until dissolved. Mix the spices spices, well ground, into the wine (or put them in a coffee filter floating in the wine if you don't have a good cloth for straining). Let the spices stand in the wine for at least 3 hours (preferably overnight), then strain the wine through fine cheesecloth or muslin until the wine is as clear as you can get. This wine is best served after a day or two.
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Smoked Kale Stew Sausage will this be the difference
Immerse yourself in the hearty flavors of smokehouse magic with this delectable smoked kale stew sausage. A culinary masterpiece crafted from the finest pork, this sausage is infused with the rich aroma of smoked kale and a medley of savory spices, creating an explosion of taste on your palate.
Sausage Making
The journey begins with the meticulous selection of pork, ensuring that only the choicest cuts are used to form the foundation of this culinary gem. The pork is then meticulously chopped using a meat chopper, transforming it into a fine, uniform texture that perfectly encapsulates the essence of the sausage.
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【モンハン】アイルーキッチンの歴史！ネコ飯＆料理長まとめ
歴代モンハンのアイルーキッチンまとめ動画を作ってみました！飯テロ注意です！
＜チャプター（目次）＞
0:00 オープニング
0:43 MHP
2:09 MHP2・MHP2G
3:29 MH3・MH3G
3:55 MHP3
4:26 MH4・MH4G
5:19 MHX・MHXX
6:58 MHW
8:13 MHWIB
9:16 MHRise
11:09 まとめ
11:59 次回予告
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Unfassbare Bratwurst-Jäger-Art-Pfanne: Das beste Rezept!
Willkommen zu meinem neuesten Video über das beste Bratwurst-Jäger-Art-Pfanne-Rezept aller Zeiten! In diesem Video zeige ich dir, wie du die unglaublich leckere Bratwurst-Jäger-Art-Pfanne zubereiten kannst, die alle begeistern wird. Dieses einfache, aber köstliche Rezept ist ein Muss für alle, die gern kochen und genießen.
In diesem Video lernst du, wie du die beste Bratwurst-Jäger-Art-Pfanne aller Zeiten zubereiten kannst. Ich zeige dir, welche Zutaten du benötigst und wie du sie zu einem köstlichen Gericht kombinieren kannst. Außerdem erkläre ich, warum dieses Rezept so unglaublich gut schmeckt und warum es ein absoluter Hit bei allen ist.
Wenn dir mein Video gefallen hat, vergiss nicht, es zu liken, zu teilen und zu abonnieren!
Ich freue mich, dir weitere tolle Rezepte und Kochtipps zu bringen. Folge mir für noch mehr Inspiration.
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Das Rezept im longform Format findest du hier
Und hier kommt das Rezept
Zutaten
4 Rostbratwürste
400 g Champignons
200 ml Rinderbrühe
200 ml Kochsahne
500 g Gnocchi
Gewürze
Salz
Pfeffer
Paprika edelsüß
Knoblauch Pulver
Zubereitung
1. Öl in einer Pfanne erhitzen und die in Scheiben geschnittene Rostbratwürste von beiden Seiten kross anbraten.
2. Gnocchi zugeben mit Paprika edelsüß würzen und unter häufigem rühren braten bis sie schön braun sind.
3. Gnocchi und Bratwurst aus der Pfanne nehmen und beiseite stellen.
4. Pilze ohne Öl in die Pfanne geben 1 Minute anbraten und dann salzen,damit das Wasser rauskommt. Solange braten bis sie schön braun sind.
5. Wenn die Champignons braun sind Bratwurst und Gnocchi wieder zugeben , mit Salz, Pfeffer und Knoblauch Pulver würzen und unter rühren nochmal eine Minute zusammen braten.
6. Mit Brühe und Sahne ablöschen und solange köcheln und einreduzieren lassen bis eine cremige Soße entstanden ist.
Guten Appetit