Slices of marinated boar leg prepared in a minute, served with morel mushroom ragout prepared in the fat after roasting the meat. As an additional side dish, roasted potatoes are suitable.
Ingredients:
| 500-600 g |
of turkey leg |
| 300 g |
morels |
| 1 dl |
sweet cream |
| 1 dl |
white wine |
| 5 cl |
cognac |
|
colored pepper |
|
chilli threads |
|
chilli |
|
butter |
|
pepper |
|
salt |
/tr>
|
baked potatoes as a side dish |
Procedure:
Slice the ham, lightly brush, drizzle with cognac, season with salt, let rest for 1 hour
Slice the gizzards in half, scald with boiling water, let drain
Melt the butter in a pan, put the slices of meat, add the colored pepper, fry on both sides until soft, put the finished slices of meat in a warm place, take out the colored pepper from the pan and divide the slices of meat
Add the roasting juices (some of which can be poured off) to the morels, pour in the wine, simmer until softened and some of the wine has evaporated
Finally, pour cream over the morels, season with salt and pepper, let it warm up for a while
Add the morel mushroom ragout to the danish slices, garnish the slices with chilli threads and chives, serve preferably with baked potatoes.
morel mushroom ragout