Spread \"forest ranger\"

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Finely dice the fat bacon. Put them into a large pan and let out fat at medium heat until the bacon cubes are golden brown and most of the fat has melted out (takes 10-15 minutes).

2. 2

   In the meantime, wash and clean the chanterelles and pat them dry well. Peel and finely chop the onion. Wash thyme, dab dry, put some stems aside and chop the rest finely. Wash the meat, dab dry and chop finely.

3. 3

   Remove the bacon cubes from the bacon fat. Pour the bacon fat out of the pan, except for 3 tablespoons, and set aside. Add the meat and fry over medium heat for approx. 5 minutes, turning frequently. Add 150 ml water, simmer until the water has evaporated.

4. 4

   Add the mushrooms, bacon and onion and fry for 3-4 minutes while turning. Add the thyme and diced bacon and fry briefly more. Season with pepper and a little salt. Heat up the bacon fat once more.

5. 5

   Pour the meat mixture into clean, dry glasses, press down a little. Place thyme stalks on top. Pour the bacon fat over them. Close immediately and allow to set. The spread keeps cold for about 1 week.

6. 6

   To extend the shelf life to 1-2 weeks, place glasses in a hot water bath and heat for about 30 minutes.

Nutrition Facts

KCAL
1260 kcal

CARBS
2 g

FATS
123 g

PROTEINS
35 g