neck roast hunter-style

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel and roughly chop the onion. Crumble bay leaf, chop juniper berries coarsely. Wash the meat, place in a bowl and season with pepper. Sprinkle bay, juniper berries, cloves, rosemary and onions over the meat and pour on red wine. Cover and marinate in the refrigerator for about 24 hours. Turn once after 12 hours.

2. 2

   The next day, heat oil in a roaster and place the meat without marinade. Salt the meat and roast it in a preheated oven (electric cooker: 175 °C/ gas: level 2) for 1 1/2 - 1 3/4 hours. Clean, wash and roughly cut the soup greens into pieces. If necessary, put some celery green aside for garnishing. After 20-30 minutes, add the vegetables together with the marinade and 1/4 litre of broth to the roast and braise. In the meantime clean, wash and slice the carrots diagonally. Cook the carrots in little boiling salted water for about 15 minutes. Add frozen peas 5-6 minutes before the end of the cooking time and cook at the same time. Wash parsley, dab dry and chop. Pour the vegetables onto a sieve and drain. Heat the fat in the pot, toss the vegetables and parsley in it. Keep warm.

3. 3

   Cook the carrots in little boiling salted water for about 15 minutes. Add frozen peas 5-6 minutes before the end of the cooking time and cook at the same time. Wash parsley, dab dry and chop. Pour the vegetables onto a sieve and drain. Heat the fat in the pot, toss the vegetables and parsley in it. Keep warm. Remove the roast from the stew stock and keep it warm as well. Pour the rest of the stock into the braising stock and puree. Pass through a sieve and season the sauce with salt, pepper and possibly sugar. Cut the meat open and arrange on a plate together with some sauce and vegetables. Serve garnished with celery green. Serve the rest of the sauce extra

4. 4

   Remove the roast from the stew stock and keep it warm as well. Pour the rest of the stock into the braising stock and puree. Pass through a sieve and season the sauce with salt, pepper and possibly sugar. Cut the meat open and arrange on a plate together with some sauce and vegetables. Serve garnished with celery green. Serve the rest of the sauce extra

Nutrition Facts

KCAL
770 kcal

CARBS
21 g

FATS
48 g

PROTEINS
55 g