Run the ground beef, liver pate, cream cheese, eggs, cornstarch and spices in food processor to a paste, or to work together by hand. Mix end down mushroom and onion by hand and season with brandy. Pack the mixture into the tin and sprinkle with chopped juniper berries. Bake at the bottom in the oven about 50 minutes. Let cool in the tin. Keep advantageously in the shape of the molecule. Serve with some jelly or beets to.
Cut the meat into strips about 1 inch thick. Peel and chop the onion. Mortla juniper and rosemary and mix in the honey Fry the onion lightly and then add the meat and fry until it received a surface. Mix the honey and spice mixture and stir. Add about 1 liter of water and wildlife fund. Boil for at least 1 hour - until the meat is tender. Cut apples into wedges and set aside. Fry the chanterelles and season with salt and pepper. When meat is tender and liquid is cooked down, add apples, mushrooms and cream, stir to mix ingredients and cook up some light and possibly red pot and add Colorit for a darker color.
Peel and finely chop the shallots and garlic. Share chanterelles if they are large. Fry renskaven in 2 tablespoons butter 2-3 minutes. Season with a pinch of pepper. Add the shallots, garlic, mushrooms and juniper berries. Cook additional 2-3 minutes. Pour in stock and red wine, let it boil about 1 minute. Add the cream and simmer about 15 minutes. Chop the scallions. Add the parsley and the pot. Season with salt and pepper. Serve with potatoes and lingonberries.
Add oatmeal and potato flour in a bowl. Pour over the water and let everything stand and swell for about 10 minutes. Add the mince, egg, salt, pepper and juniper support. Working together for a smooth business. Shaping an oblong loaf and place on greased ovenproof dish. Brush with melted butter. Bake in oven for about 50 minutes. Pour and then the formed cloud. Meanwhile make the stew. Peel and finely chop the onion. Let the onions and mushrooms "sweat" in a little butter in a saucepan. Add salt and boil the liquid from the mushrooms. Add the cream and let it simmer together a few minutes to a stew. Season with salt, pepper and crumbled thyme. Wide packing of meatloaf. Sprinkle with grated cheese. Bake in center of oven at 250 ° oven until the operation has browned slightly. Invite fried potatoes and salad.
Fry the onions lightly. Place the meat on a cutting board and flatten it. Spread with mustard. Add the onion, cucumber and apple. Add the pork and roll up the slices tightly, secure with toothpicks. Brown the roulades over the butter in a frying pan until the meat a nice color. Pour in the wild stock, apple juice and anchovy broth. Pour in water to cover meat. Let braise the lid about 30 minutes, until tender roulades feels.