Prepare a marinade of wine, vinegar, mustard, vegetable oil, chopped onion and salt. Grate carrots and chervil grater. Meat, cut into portions, rub with coarsely crushed black pepper and garlic, put

Cut two slices of liver with about 1 cm thick. The remaining liver cut into cubes. Quail are cleared. They put the liver into cubes, salt and pepper. Bend quail, putting the string bottom and sides

Marinara is prepared in a bowl with 500 ml water are placed vinegar, chopped sliced ​​onion, bay leaf and peppercorns. The meat is cut into slices, soak in the prepared marinade and let stand for

Cut mushrooms into small pieces with stethe base of large flat mushrooms. Add the finely chopped clove of garlic, chopped parsley and onion and tarragon. Fry in a little butter mixture over medium

Clean, washed quail sprinkle with salt and pepper and fry in lard. Sectioned lengthwise and arrange in pan. Processed cheese cut into slices and put on them, and put it on the lard, which are fried

The dish is made in a wide saucepan over low heat. Fry meat, onions and add all spices, wine and water. At the end of cooking, add prunes and flour mixed into a little water.

All mix and boil for 5-10 minutes. The game is completely flooded with cold marinade and let stand for 8-10 hours, paying in 1-2 hours.

Quail pinned onto a toothpick in the legs and wings. Place stew in a crock with the butter. The vessel was sealed and placed in a cold oven. Bake 20 minutes at 180 C. The onions and celery finely

Onions, parsley and spices rank among pieces of meat. Pour water and vinegar. This holds several hours in the cold, as every 30 minutes, turning the meat.

This is used most often in wild birds. cleaned, washed and singed birds held for 4-5 hours in a deep pot with milk, the liquid should cover them entirely. Occasionally birds turn. The meat of the game

The pieces of meat are flooded with boiling mixture of the above products and stay in it only two hours, often turn.

Cleaned and cut into large pieces, the products are boiled in water and vinegar for about 30 minutes. Clean, washed game pour boiling marinade and stay in it 30 minutes with sandwiching cover. Then

All products are mixed and boiled for ten minutes. When cool better, pour the meat and hold it in 1 day in the cold.

Pieces of meat covered with finely onion rings, garlic and other spices. Pour in the oil and vinegar and occasionally turn. Depending on the amount of meat, the given dose may be increased, two, three

Pigeons are cleared, sew and fry in the oil on all sides. Put them in a small pan, pour in the white wine and bake in preheated oven. Serve with boiled rice prepared with entrails of pigeons.