http___www.kuchniaiwino.eu_hr_2021_10_27_jela-od-mesa-s-vinom__1.xml
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Meat dishes with wine Marinade with wine 1/4 liter of dry black currant wine 1 large onion 1 carrot parsley a sprig of tarragon 2 shallots a few mushrooms grainy pepper cloves 1 Bay leaf juice from 1 lemons Oil Onions, Slice the shallots and carrots into thin slices and put them in a bowl with the rest of the ingredients, mix with currant wine, lemon juice and olive oil. Any type of meat can be marinated in such a marinade. However, for venison, vinegar is used instead of wine. Lamb chop with plum wine 2 Lamb chops 1/8 liter of plum wine butter 1 spoon of hawthorn wine sauce some veal milk (thymus) 1 spoon of mushrooms haha flour bread crumbs Fry the chops in butter, baste with wine and simmer briefly. Meanwhile, make a paste of hawthorn wine sauce, veal milk and mushrooms and cool. Brush one side of each cutlet with cold paste. Coat the chops in eggs, flour and breadcrumbs and brown them well. Ham in hawthorn wine 1 smoked ham (other ingredients depending on the size of the ham) milk with water meat from broth 1 – 2 bottles of hawthorn wine onion carrot parsley and celery root bay leaves cloves grainy pepper Soak the ham overnight in a brine of water and milk. The next day, take the bone out of it, and tie the ham. Now put it in a pot that is large enough with the remaining ingredients and put it on the fire. When it boils, reduce the flame and simmer it depending on the size by 2-4 at. Grilled sausages with blackthorn wine 2 good sausages for baking on the grill 3 small onions 50 g mushrooms 1/2 sloe wine bottles bread crumbs Fry the sausages briefly, cut into lengths 4 cm, remove the skin from them and put them in a saucepan. Meanwhile, simmer the finely sliced mushrooms and onion in butter. Brown a few tablespoons of breadcrumbs and add them to the sausages together with the onion and mushrooms. Pour all this over with blackthorn wine anyway, for the wine to cover the sausages, and cook for more or less 15 min. Wild boar ham in red wine 1 wild boar ham (the amount of the remaining ingredients depends on the size of the ham) 1 – 2 bottles of red grape wine 1/4 liters of broth onion carrot parsley root 1 seler a few bay leaves some thyme 1/2 spoons of juniper seeds a few peppercorns cloves Dry the ham with a cloth, salt and put into a sufficiently large saucepan. Add the given ingredients and red wine. Cover the pan and simmer the meat until tender over low heat. When it's ready, put them on a platter, put warm, drain the sauce, collect the fat from it and boil it over high heat. Season to taste, to make it spicy.
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Mesna jela s vinom Marinada s vinom 1/4 litru suhog vina od crnog ribizla 1 veliki luk 1 mrkva peršin grančica estragona 2 ljutika nekoliko gljiva zrnasta paprika klinčića 1 Lovorov list sok od 1 limuna Ulje Luk, Ljukicu i mrkvu narežite na tanke ploške i stavite u zdjelu s ostalim sastojcima, pomiješati s vinom od ribizla, sok od limuna i maslinovo ulje. U takvoj marinadi može se marinirati bilo koja vrsta mesa. Međutim, za divljač se umjesto vina koristi ocat. Janjeći kotlet s vinom od šljiva 2 Janjeći kotleti 1/8 litru vina od šljive maslac 1 žlica vinskog umaka od gloga malo telećeg mlijeka (timus) 1 žlica gljiva lol brašno krušne mrvice Kotlete popržite na maslacu, podlijte vinom i kratko pirjajte. Za to vrijeme napravite pastu od umaka od vina od gloga, telećeg mlijeka i gljiva i ohladiti. Jednu stranu svakog kotleta premažite hladnom pastom. Kotlete premažite jajima, brašna i krušnih mrvica te ih dobro zapeći. Šunka u vinu od gloga 1 dimljena šunka (ostale sastojke ovisno o veličini šunke) mlijeko s vodom meso iz juhe 1 – 2 boce vina od gloga luk mrkva korijen peršina i celera lovorovim lišćem klinčića zrnasta paprika Namočite šunku preko noći u salamuri vode i mlijeka. Sutradan izvadite kost iz nje, i zavežite šunku. Sada ga stavite u dovoljno velik lonac s preostalim sastojcima i stavite na vatru. Kad prokuha, smanjite vatru i lagano pirjajte ovisno o veličini 2-4 vrijeme. Kobasice na žaru s vinom od trna 2 dobre kobasice za pečenje na roštilju 3 mali luk 50 g gljiva 1/2 boce za vino od trnulja krušne mrvice Kobasice kratko popržite, izrezati na dužine 4 cm, skinite kožu s njih i stavite ih u lonac. U međuvremenu na maslacu pirjajte sitno narezane gljive i luk. Zapržite nekoliko žlica krušnih mrvica i dodajte ih kobasicama zajedno s lukom i gljivama.. Sve to ipak prelijte vinom od trna, da vino prekrije kobasice, i kuhajte više ili manje 15 min. Šunka od divlje svinje u crnom vinu 1 šunka od divlje svinje (količina preostalih sastojaka ovisi o veličini šunke) 1 – 2 boce vina od crnog grožđa 1/4 litara juhe luk mrkva korijen peršina 1 prodavač nekoliko listova lovora malo timijana 1/2 žlice sjemenki kleke nekoliko zrna papra klinčića Osušite šunku krpom, posolite i stavite u dovoljno veliki lonac. Dodajte date sastojke i crno vino. Poklopite posudu i na laganoj vatri pirjajte meso dok ne omekša. Kad bude spremno, stavite ih na tanjur, staviti na toplo, ocijediti umak, skupite mast s njega i prokuhajte na jakoj vatri. Začiniti po ukusu, da bude začinjeno.