IKEA OV27 Recipe Book download pdf (Page 26)

liquid; the bottom should be covered to a

depth of 10 - 20 mm. Cover with a lid.

• Shelf position: 1

Roast Game

Settings:

Automatic weight. Setting range for the

weight between 1000 and 2000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another

liquid; the bottom should be covered to a

depth of 10 - 20 mm. Cover with a lid.

• Shelf position: 1

Rabbit

Ingredients:

• 2 saddles of hare

• 6 juniper berries (crushed)

• salt and pepper

• 30 g melted butter

• 125 ml sour cream

• soup vegetables (carrot, leek, celery,

parsley)

Method:

Rub saddles of hare with the crushed

juniper berries, salt and pepper and brush

with melted butter.

Place saddles of hare in a roasting tin, pour

sour cream over and add soup vegetables.

• Time in the appliance: 35 minutes

• Shelf position: 2

Rabbit in mustard sauce

Ingredients:

• 2 rabbits, each 800 g

• salt and pepper

• 2 tablespoons olive oil

• 2 roughly chopped onions

• 50 g diced bacon

• 2 tablespoons flour

• 375 ml chicken stock

• 125 ml white wine

• 1 teaspoon fresh thyme

• 125 ml cream

• 2 tablespoons Dijon mustard

Method:

Cut rabbits into 8 similarly sized pieces,

season with salt and pepper and brown on

all sides in a roasting pan on the ring.

Remove rabbit pieces and brown the

onions and bacon. Sprinkle flour over and

stir. Stir in chicken stock, white wine and

thyme and bring to the boil.

Add cream and Dijon mustard, put meat

back in, cover with a lid and then put it in

the appliance.

• Time in the appliance: 90 minutes

• Shelf position: 2

Wild Boar

To make the marinade:

• 1.5 l red wine

• 150 g celeriac

• 150 g carrots

• 2 onions

• 5 bay leaves

• 5 cloves

• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)

Bring everything to the boil and then

leave to cool.

• 1.5 kg wild boar joint (shoulder)

Pour the marinade over the meat until it

is covered and leave to marinade for 3

days.

Ingredients for the roast:

• salt

• pepper

• soup vegetables from the marinade

• 1 small tin of chanterelles

Method:

Take the wild boar joint out of the marinade

and dry. Season with salt and pepper and

ENGLISH

26

1 2 ... 21 22 23 24 25 26 27 28 29 30 31 ... 51 52

Comments to this Manuals

No comments