rosehip sauce - News 10

Barbecued Doves with Korean BBQ <strong>Sauce</strong> This is a recipe for slow barbecued doves with Korean BBQ <strong>sauce</strong>. This is not a grilled doves recip

Barbecued Doves with Korean BBQ Sauce This is a recipe for slow barbecued doves with Korean BBQ sauce. This is not a grilled doves recipe; if you want that, try this recipe. That said, this barbecue sauce is good on all sorts of foods, from beef to chicken to salmon. Feel free to use whatever your favorite barbecue sauce happens to be. Prep Time 20 mins Cook Time 1 hr 20 mins Total Time 1 hr 40 mins Course: Appetizer, Main CourseCuisine: American, Korean Servings: 4 people Author: Hank Shaw Ingredients ▢16 to 20 doves, preferably whole and plucked ▢Salt KOREAN BBQ SAUCE ▢1/4 cup Korean gochujang chile paste ▢1 tablespoon chopped garlic ▢3 tablespoons fish sauce ▢3 tablespoons sesame oil ▢2 tablespoons minced fresh ginger ▢1/2 cup brown sugar ▢1/2 cup lime juice or rice vinegar Instructions Mix all the ingredients for the barbecue sauce together in a blender and puree until smooth. This can be made up to a week in advance. You might want to double the recipe, as it's amazing and goes we

Post: 15 June 17:47

Braised Wild Boar Shanks with Sweet Soy and Star Anise Ingredients 1/4 cup canola oil 6 wild boar shanks (about 5 pounds) 12 garlic cloves, lightly smashed 8 star ani

Braised Wild Boar Shanks with Sweet Soy and Star Anise Ingredients 1/4 cup canola oil 6 wild boar shanks (about 5 pounds) 12 garlic cloves, lightly smashed 8 star anise pods 3 whole cloves Two 4-inch cinnamon sticks 10 cups water 1 cup low-sodium soy sauce 1/4 cup kecap manis (sweet soy sauce) or 2 tablespoons molasses 1 cup palm sugar or light brown sugar Steamed rice and cilantro, for serving Directions Step 1 In a very large skillet, heat the oil. Add the boar shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the shanks to a large enameled cast-iron casserole or Dutch oven. Step 2 Add the garlic, star anise, cloves and cinnamon sticks to the skillet and cook over low heat, stirring occasionally, until fragrant, about 1 minute. Add the water, soy sauce, kecap manis and sugar and scrape up any bits stuck to the pan. Step 3 Pour the liquid into the casserole and bring to a boil. Simmer over low heat

Post: 24 June 14:37

How to Make Moose Jerky Moose jerky is delicious, nutritious and easy to make. The basic concept in my recipe is to take a quality cut of moose, slice it thin, marinate

How to Make Moose Jerky Moose jerky is delicious, nutritious and easy to make. The basic concept in my recipe is to take a quality cut of moose, slice it thin, marinate it for four hours and then remove the moisture from the meat in a dehydrator for four- to six hours at 155℉. Here’s how I make moose jerky: Ingredients 3 pound lean moose roast or steak 2/3 cup Worcestershire sauce 1/2 cup soy sauce 2 tbsp honey 2 tsp ground black pepper 1/2 tsp red pepper flakes 1 tsp onion powder Step 1 Using a meat slicer—I use a Weston Pro 320 10” Meat Slicer—cut your moose into 1/8-inch slices. I like using lean steaks and roasts from the rear quarter. Flank steak is another popular option. I’ve tried backstrap, but didn’t like it as well due to the fat marbling in the meat. Frozen, slightly thawed meat works best for slicing in a meat slicer. Step 2 In a medium bowl, mix all the ingredients (except the moose) until blended. I use a whisk to integrate the honey into the liquid. Pour the mix

Post: 9 June 10:58

Hey Hunters, I’m Bastian, a seasoned hunter with 10 years in the backcountry. With opening day closing in, it’s time to dust off the gear and zero in! Sharing my core set

Hey Hunters, I’m Bastian, a seasoned hunter with 10 years in the backcountry. With opening day closing in, it’s time to dust off the gear and zero in! Sharing my core setup below – drop your own loadout, trade tips, or roast my choices. Let’s get ready together. >>> MY FIELD-TESTED WARRIOR KIT <<< ⚔️ FIREPOWER: RIFLE: Tikka T3x Lite .308 Win + Leupold VX-3HD 3.5-10x40mm CDS Why it slays: Sub-MOA precision even after 20 miles in grizzly country. Deer? Coyote? Done. SHOTGUN: Benelli SBE3 12-Gauge w/ Kick’s HighFlyer Choke Why it dominates: Cycles mud, snow, swamp slop. Ducks and turkeys don’t stand a chance. 👁️ SENSORS & SUPPORT: THERMAL (LEGAL USE ONLY): Falcon Multispectral ARGUS. Track wounded game or scout banshees in total dark. Game-changer. EAR PRO: Walker’s Razor Slim Electronic – Hear twigs snap, not permanent tinnitus. WHY POST THIS? LEARN FROM LEGENDS: Your mods, hacks, or "secret sauce" might save my season. GEAR TWINS? Running the same rifle/bow? Let’s compare notes.

Post: 9 July 07:42

Roast Goose Stuffed with Pineapple in a Russian Oven. This is not the most traditional Russian recipe, but rather it belongs to the fusion style. But how beautifully she

Roast Goose Stuffed with Pineapple in a Russian Oven. This is not the most traditional Russian recipe, but rather it belongs to the fusion style. But how beautifully she did it! Goose stuffed with pineapple, cooked in a Russian oven, is a dish that combines the traditions of Russian cuisine with exotic flavors. The Russian oven creates a unique cooking environment: even heat, tenderness, and juiciness of the meat. Here is the detailed recipe: Roast Pineapple Goose Ingredients: - Goose (whole) — 3–4 kg - Fresh pineapple — 1 (or canned) - Onion — 2–3 - Garlic — 4–5 cloves - Honey — 2–3 tbsp - Soy sauce — 3–4 tbsp - Salt, pepper, spices (rosemary, thyme, coriander) — to taste - Vegetable oil — 2 tbsp - Water or broth — for basting Roast Pineapple Goose cooking Instructions: 1. Prepare the goose: Rinse and dry the goose. Season inside and out with salt, pepper, garlic, and spices. 2. Prepare stuffing: Cut pineapple, apples, and onion into chunks. Mix together. 3. Stuff the goose: Fil

Post: 11 March 23:55

Lamb Karahi Lamb Karahi is one of our favourite lamb curry dishes, and we're telling you now, it is well worth the time and effort to make. Why is it our favourite? The

Lamb Karahi Lamb Karahi is one of our favourite lamb curry dishes, and we're telling you now, it is well worth the time and effort to make. Why is it our favourite? The combinations of ingredients make a flavour that's hard to resist. It has a good amount of heat, while the sweet tomatoes, combined with the thick, rich, gravy-like sauce, is pretty moreish. We also love it because you can use cheaper cuts of lamb, which lends itself perfectly to the longer cooking time, meaning you're left with tender pieces of meat at the end. Where is Lamb Karahi from? Mughlai Karahi Gosht gets its name from the deep, circular pots it's traditionally cooked in (like a wok with two handles). It's particularly popular in North Indian, Bangladeshi and Pakistani cuisine (although ingredients will always differ). It's essentially a fragrant, slow-cooked lamb stew made with a rich tomato, garlic, green chilli and garam masala curry base. What other meat can be used in a Karahi dish? Chicken kara

Post: 8 August 17:29

Briežu medības ir briežu medības gaļas un sporta nolūkos; šī darbība aizsākās desmitiem tūkstošu gadu senā pagātnē. Brieža gaļa, ko <strong>sauc</strong> par briežu gaļu,

Briežu medības ir briežu medības gaļas un sporta nolūkos; šī darbība aizsākās desmitiem tūkstošu gadu senā pagātnē. Brieža gaļa, ko sauc par briežu gaļu, ir barojošs un dabisks dzīvnieku olbaltumvielu avots, ko var iegūt, medījot briežus. Visā pasaulē ir daudz dažādu briežu veidu, kas tiek medīti gaļas dēļ. Sporta nolūkos mednieki bieži mēģina nogalināt briežus ar lielākajiem un visvairāk ragiem, lai tos gūtu, izmantojot collas. Ir divas dažādas ragu kategorijas. Tie ir tipiski un netipiski. Viņi mēra katra zara garumu, sijas garumu un sijas masu. Viņi saskaitīs visus šos mērījumus, lai iegūtu rezultātu. Šis rezultāts ir rezultāts bez atskaitījumiem. Atskaitījumi rodas, ja pretējā zara garums nav vienāds ar pretējo. Šis rezultāts ir atņemtais rezultāts.

Post: 13 July 15:53

Stegte frølår 1. Læg først frølårene i blød i mælk og stil dem på køl i cirka 30-60 minutter. Proteinerne i mælk hjælper med at mørne kødet. 2. Læg herefter de hakkede f

Stegte frølår 1. Læg først frølårene i blød i mælk og stil dem på køl i cirka 30-60 minutter. Proteinerne i mælk hjælper med at mørne kødet. 2. Læg herefter de hakkede frølår på en tallerken dækket med køkkenrulle, tør grundigt, krydr med salt, peber og rul i mel. 3. Når du steger poterne, er det meget vigtigt ikke at overbelaste panden, så det er bedst at stege flere gange. I mit eget tilfælde holdt bagepladen omkring 250 gram (ca. halvdelen af ​​det hele) lapkok ad gangen, så jeg delte også bageolien i 2 lige store dele. 4. Varm olie op i en stegepande. olie opvarmes i en stegepande 5. Tilsæt de rullede og luftede frølår til melet og steg i cirka 3 minutter på begge sider eller indtil de er brune. 6. Efter bagning af den ene del renses gryden (så der slet ikke er melrester, da de kan koge), tilsættes den anden del af smørret og kogningen gentages. 7. Når alle benene er kogte, kom olien til saucen i gryden, tilsæt straks hakket hvidløg og steg i ca 2-3 minutter, indtil hvidløget er b

Post: 15 August 17:52

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