Gaggenau GN 340 230 Instrucciones De Uso página 26

Rabbit roast
(Germany)
Ingredients (for 4 persons)
1,5 kg rabbit meat
300 ml venison meat juice
300 ml white wine
50 g cubed fatty bacon
1 small onion
2 cloves
4 sage leaves
1 bay leave
2 tablespoons tomato purée
50 g cooking fat
1/8 l red wine
150 ml cream
Salt, pepper
Flour
Plug in the roaster's heating element. Insert the
roaster in the first level from below. Set the oven to
the "Roaster" function and preheat to 200 °C.
Preparation
Cut the rabbit meat into portions, rinse them, dab
them dry and season them with salt and pepper.
Place the cooking fat in the preheated roaster and
brown the meat on one side. After turning, also
brown the bacon cubes, chopped onions, cloves,
sage, bay leave and tomato purée. Pour on venison
meat juice and white wine. Place the lid on the
roaster and stew at 160 °C for 40 – 50 minutes.
Take the meat out of the roaster, pour red wine and
flour mixed with water into the juice of the roast and
briefly bring to the boil at 200 °C. Round off with
cream and season with salt and pepper.
Setting: Roaster
Temperature: 200 °C / 160 °C
Core temperature: 70 – 75 °C
Cooking time: ca. 60 minutes
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Saddle of venison, cold
(England)
Ingredients (for 6 persons)
1 saddle of venison (app. 2 kg)
Salt, pepper
250 g slices of fatty bacon
100 g butter
Marinade
3/4 l red wine
300 g root vegetables (carrots, celery, leek)
1 onion
3 juniper berries
1 bay leaf
5 peppercorns
Cumberland sauce
Peel from one orange
50 ml red wine
100 g redcurrant jelly
100 g cranberries
1 TL tablespoon mustard powder
1 pinch of ginger powder
Salt, lemon juicet
Preparation
For the marinade, clean the root vegetables and cut
them into small pieces. Peel and quarter the onions.
Add all ingredients to the red wine. Skin the saddle
of venison and marinate it for 24 hours.
Plug in the roaster's heating element. Insert the
roaster in the first level from below. Set the oven to
the "Roaster" function and preheat to 170 °C.
Remove the saddle of venison from the marinade
and dab it dry, rub it with salt and pepper and line it
with slices of fatty bacon. Brown the butter in a
pan. Place the saddle of venison in the preheated
roaster, pour the hot butter over it and cook for 20 –
25 minutes. Remove the bacon slices after the first
10 minutes. Allow the saddle of venison to cool
down, carefully detach the filets from the bones, cut
them at an angle into slices and place them back on
the bones.
For the Cumberland sauce, finely grate the orange
peel and cook them in red wine for 10 minutes,
allow them to cool down and stir them into the other
ingredients.
Setting:
Temperature:
Core temperature: 65 – 70 °C
Cooking time:
Roaster
170 °C
20 – 25 minutes /
24 hours marinating