Hunter's cauldron meat

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   Peel onions, cut 5 onions into rings. For the seasoning mix mix wild spice, 1 1/2 tsp salt, paprika and 3 tbsp oil. Wash the meat, dab dry and rub all around with the seasoning mixture.

2. 2

   Spread onion rings in the middle of a baking tray. Place the meat on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 2 3/4-3 hours. After half of the roasting time, add 400 ml water. Remove from the oven and let it rest for about 30 minutes.

3. 3

   In the meantime finely dice the remaining onions. Finely dice the bacon, leave it crispy in a pan without fat and take it out. Clean and clean the mushrooms and, depending on their size, possibly halve them. Heat 3 tablespoons of oil in the bacon pan, fry the mushrooms well while turning. Season with salt and pepper.

4. 4

   Add butter, melt it, dust with flour, sweat it on and deglaze it with broth and cream while stirring. Bring to the boil, stir in bread spread, bring to the boil again briefly and season to taste with salt, pepper and sugar.

5. 5

   Cut the roast into thin slices and place them in a large, flat casserole dish in a fan shape. Spread the mushroom cream sauce around it and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes.

6. 6

   In the meantime, wash the parsley, shake dry and chop finely, except for a little to garnish. Mix bacon cubes, fried onions and parsley. Remove the casserole dish from the oven, sprinkle with bacon mixture and garnish with parsley.

Nutrition Facts

KCAL
710 kcal

CARBS
7 g

FATS
53 g

PROTEINS
52 g