Carnal pleasures: Recipes only for carnivores

Carnal pleasures: Recipes only for carnivores

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Veal, pork, duck, turkey, rabbit ... Delight the "carnivores" of the house and write down these tasty recipes that have meat as the main ingredient.

Advertising - Read on below 1 Lamb leg stuffed with pine nuts

INGREDIENTS (4 pers.):- 1 boneless leg of lamb
- 1 package of baby spinach
- 1 large onion
- 2 cloves of garlic
- Pinions
- 1 glass of white wine
- Olive oil
- Freshly ground black pepper
- Salt

Preheat the oven to 180º C. Peel and finely chop the onion and garlic. Wash and dry the spinach leaves. Put a large pan on the fire with olive oil and, when hot, sauté the onion and garlic. Add the pine nuts and spinach and stir well with a spoon until the whole is well poached. Remove the pan from the heat and let cool.

Put the lamb open on a board, skin side down, and salt and pepper. Spread the sauce. Close well and tie with twine thread.

Place the leg of lamb in a tray. Water with white wine and cook in the preheated oven for one hour. Halfway through cooking, open the oven and turn the leg of lamb so that it is done on both sides.

2 Veal Jar Getty Images

INGREDIENTS (4 people):- 1.3 kg of veal jar
- 2 onions
- 6 garlic
- 2 carrots
- 5 dl beef broth
- 2.5 dl of white wine
- Butter
- 200 g chestnuts
- Olive oil
- Sage leaves
- 1 teaspoon of sugar
- Salt
- Pepper

Pepper the jar and brown it in a casserole with a good jet of olive oil. Add the onion, carrot and garlic; salt and pepper Keep until the vegetables soften and add the wine. Add 5 dl of broth to the casserole, cover and simmer 3-4 hours. Remove the jar and dry well.

Preheat the oven to 220º C. Spread the meat with a mixture of oil and butter. Bake until golden brown and crispy.

Put a casserole on the fire with 2 dl of the broth in which the jarre has been cooked and add the chestnuts. Maintain until reduced. Add sugar and salt and leave on fire until the chestnuts are tender. Serve the meat with the drained chestnuts and decorate with some sage leaves.

3 Parmentier meatloaf Getty Images

INGREDIENTS (4 pers.):- 500 g of minced lamb meat
- 2 dl chicken broth
- 1 kg of mashed potatoes
- 1 celery branch
- 1 carrot
- 1 clove garlic
- 1 onion
- 4 tablespoons tomato sauce
- 30 g grated Parmesan cheese
- 2 teaspoons flour
- Extra virgin olive oil
- Salt
- Pepper

Preheat the oven to 180º C. Peel and chop the onion, garlic, carrot and celery.

Put a pan on the fire with olive oil and sauté the meat, previously seasoned, 3 or 4 minutes. Add onion, garlic, carrot and celery. Keep on fire 6-7 minutes stirring occasionally. Add tomato sauce and chicken broth. Cook 10 minutes until much of the broth is reduced.

Divide the mixture into 4 molds individual for baking, leaving a finger unfilled. Finish filling each mold with mashed potatoes and sprinkle with grated Parmesan cheese. Bake until mashed with cheese begins to brown.

4 Korean ribs Getty Images

INGREDIENTS (4 people):- 2 kg of pork ribs
- 1 scallion
- Sriracha sauce
- Soy sauce
- Sesame oil
- 5 tablespoons dry sherry wine
- Rice vinegar
- Brown sugar
- Ginger
- Asian cabbage

Preheat the oven to 200 ° C. Peel and chop the scallion. Put in a dish: chopped scallions, 5 tablespoons sriracha sauce; another 5 of soy sauce; 2 tablespoons sesame oil; 5 tablespoons of Jerez wine; 3 rice vinegar; another 3 brown sugar and a spoonful of fresh ginger, peeled and chopped. Mix everything and smear the ribs with the mixture.

Let marinate in the fridge between 3 and 6 hours. Place the pork ribs in a tray and put in the oven.

Bake 90 minutes, turning halfway through cooking. The ribs should have a beautiful reddish gold color when removed from the oven.

5 Meatballs with almonds in tomato sauce

INGREDIENTS (24 units):- 500 g of beef and pork
- 2 onions
- Milk
- Parsley
- 2 cloves of garlic
- 2 eggs
- Almonds
- Crispbread
- Bread
- Flour
- Olive oil
- Salt
- Black pepper
- Cumin
- Sweet paprika
- White wine
- 1 can of tomato pieces
- Laurel

Put a pan on the fire with oil and saute an onion until it is transparent. Soak the crumb of 2 slices of bread, without crust, in milk.

Mix the meat in a bowl, the sauteed onion, an egg and the yolk of another, a pressed garlic, 2 toasts, parsley, 60 g of almonds, breadcrumbs, salt and pepper. Form balls and flour them.

Sauté a chopped onion and a garlic pressed in the same oil as the meatballs, over low heat for 10 minutes, stirring. Add a pinch of cumin and a teaspoon of paprika. Pour 0.5 dl of wine, tomatoes and bay leaf. Bring the whole to a boil and add the meatballs. Lower the heat and cook, uncovered, for 25 minutes. Rectify salt and pepper.

6 Country Style Rabbit

INGREDIENTS (4 people):- 4 rabbit shoulder blades
- Cherry tomatoes
- Oregano
- Thyme
- French onion
- Vegetables soup
- Garlic
- Salt
- Pepper

Preheat the oven to 180º C. Salpimentar the rabbit shoulder to taste and reserve. Put a pan on the fire with a little olive oil. When the oil is hot, add the rabbit meat to mark the sideburns a little.

Place in a baking dish Rabbit shovels, whole onions, unpeeled, and a head of garlic. Water with a dash of olive oil and salt and pepper. Put the dish in the oven and let the stew bake for about 10 minutes.

Add some cherry tomatoes to the source Whole, oregano, thyme, a little chicken broth and bake again 10 minutes more. Prick the blades with a fork to check if they are ready. If they are a little hard, leave a few more minutes in the oven.

7 Makibérico

- Iberian ham from Fisan.
For the campero rice:

- 1.5 glass of pump rice
- 4 cloves of garlic
- Salt
- 1 green and 1 red pepper
- 1 onion
- 100 g mushrooms
- 50 g Fisan Iberian chorizo
- Water.
For tomato concassé:

- 1 kg of tomatoes
- garlic
- 100 g onion
- Pepper
- Sugar
- Salt
In a casserole, with oil, add the filleted garlic,
the chopped peppers and the onion in julienne. When there is little left for it to be poached, add the mushrooms and the sausage. When cooked, add the rice and brown. Add the water, salt and turn off when the water evaporates.

Blanch and peel the tomatoes for the concassé. Cut and empty the seeds. Saute onion and garlic and add the broken tomatoes. Try and correct with sugar. Spread paper film and place ham and, on top of it, rice. Roll up, cut the maki and decorate with the concassé.

Recipe of Alfredo Matallana.

8 Duck breast with pears and red fruit sauce

INGREDIENTS (4 people):- 3 duck magrets
- 3 pears
- 500 g of red fruits (blueberries, raspberries, blackberries ...)
- Raspberry marmalade
- Port wine
- Salt
- Pepper

Make some diamond-shaped cuts in the skin of the magrets so that, when fried, they do not shrink and they cook the same everywhere. Salt to taste. Put a pan over medium heat and, when hot, place the magrets on the skin side. Fry about 3 minutes on each side. Let the meat rest and, after a few minutes, remove from the pan and set aside.

Put the red fruits in the pan where the duck was cooked. Add a tablespoon of raspberry jam, wine and some freshly ground black pepper. Cook so that it is gradually reduced.

Cut the pears into quarters. Bake at 180º C for 10 minutes. Filet the magret, place it on the stepped plate, with the sauce and roasted pears.

9 Turkey stuffed with vegetables

INGREDIENTS (4 people):- 1 turkey breast
- 1 zucchini
- 1 clove garlic
- 1 onion
- 1 red pepper
- 1 tablespoon oregano
- 1 tablespoon of parsley
- Extra virgin olive oil
- Salt
- Ground black pepper

Preheat the oven to 180º C. Peel and cut the zucchini into dice. Wash, peel and cut the peppers into thin strips. Peel, chop and saute the onion on a bottom of oil. Add the rest of the vegetables, salt and pepper and saute until tender. Peel and mash the garlic in a mortar with a pinch of salt. Mix with oregano, parsley, pepper and 2 teaspoons of oil.

Spread turkey breast On a smooth surface, pepper and brush with the preparation of aromatic herbs. Cover with the fried vegetables, roll and tie the meat with twine thread. Brown in a bottom of hot oil, move to a refractory and bake about 30 minutes to finish cooking. Water occasionally with the juices that are released; to serve.

10 Pork tenderloin with lentil salad

INGREDIENTS (4 people):- 600 g of pork
- 1 celery branch
- 1 onion
- 8 radishes
- 250 g of cooked lentils
- 125 g of canons
- Cherry tomatoes
- Vinegar
- Honey
- Olive oil
- Salt
- Pepper

Wash and cut the celery branch in small dice. Clean and cut the radishes into thin slices. Wash the cherry tomatoes in cold water; Dry with paper towels and cut in half. Peel and chop the onion. Wash the canons. Drain and reserve.

Pepper the pork tenderloin. Spread its surface with a spoonful of honey. Put a pan on the fire with a few drops of olive oil and incorporate the pork tenderloin. Keep on fire for a few minutes, until it browns well everywhere.

Put 6 tablespoons of olive oil in a bowl and one of vinegar. Add chopped vegetables and well drained lentils. Salpimentar to taste. Serve the pork tenderloin sliced ​​and accompanied by the lentil and radish salad.

11 Veal and mushrooms sauteed with garlic and parsley

INGREDIENTS (4 people):- 400 g of beef tenderloin - 300 g of assorted mushrooms (chanterelles, trumpets of death, chanterelles, boletus ...)
- 1 onion - 3 garlic cloves - 3 parsley branches
- Olive oil
- Salt - Pimiemta

Peel and cut the garlic in half. With a knife, remove the germ; Reserve. Clean the parsley branches. Put the peeled garlic, the parsley branches, half a teaspoon of salt, black pepper to taste and 0.5 dl of olive oil in the blender glass; shake.

Cut the meat into strips, salt and pepper and set aside. Clean and cut the mushrooms into small pieces. Put a pan on the fire with two tablespoons of olive oil. Add the meat. Turn several times until it is marked. Remove and reserve. In the same pan, poach the onion and saute the mushrooms for 5-7 minutes. Add the meat. Pepper and stir.

Pour 3 tablespoons of the garlic and parsley mixture once the mushrooms have lost water when sauteing them. Cook 3-5 more minutes.

12 Deer with celery puree

INGREDIENTS (4 people):- 700 g of venison
- 1 celery stalk
- 4 potatoes
- 1 dl of liquid cream
- 1 beef cane bone
- Butter
- 10 g of chocolate
- Sesame oil
- Soy sauce
- 1 dl of red wine
- 1 dl of port wine
- 1/2 onion
- Pepper
- Salt

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