Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
900 Gramm | Minced roe shoulder; (ask butcher to do |
| This, they often |
| Sell venison pie |
| Mix which is just |
| As good but make |
| Sure there is no |
| Sinew left in as |
| This dish will not |
| Be cooked for very |
| Long) |
110 Gramm | Streaky bacon |
1 mittel | onion finely chopped |
2 | Cloves Garlic finely chopped |
1 Esslöffel | juniper berry ground |
4 Esslöffel | flour plain |
3 | eggs |
| Seasoning |
1 Esslöffel | Soft brown sugar |
1 Esslöffel | thyme fresh |
1 mittel | Leek |
1/2 x ca. 1/2 Liter | chicken stock |
6 Esslöffel | white wine vinegar |
1 Esslöffel | Soft brown sugar |
25 Gramm | butter |
Fry the bacon, garlic and onion until soft and brown, then add the seasonings and juniper. Mix in well with the meat. Add the flour and eggs to form a stiff paste. Chill. On a floured board roll into rissoles or small cakes and chill until ready to cook.
Sweet and sour leeks:
Finely slice a medium leek into 'juliennes' (matchsticks) and blanch in boiling water for one minute, refresh.
Reduce stock with wine vinegar and soft brown sugar by half. Whisk in a knob of butter and just prior to serving add the leeks.
To serve, fry the rissoles in hot oil for five minutes each side until brown and crisp. Leave in a warm oven for 10 minutes before serving to ensure that the cakes are evenly cooked. Serve on top of the sweet and sour leeks.
|
|
Anmerkungen zum Rezept:
keine |