Wild Aspic with Cranberry-Mustard Sauce

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 12.0 (servings)



Clean, rinse and coarsely chop carrots, leek and celery. Crush juniper berries. Pluck off thyme leaves. Rub legs of hare with pepper and salt.

Heat oil in a frying pan. Brown the legs thoroughly on all sides. Add juniper berries, cooking vegetables, bay leaf and thyme. Pour one eighth of a liter of tap water. Cook the drumsticks for 30-35 minutes with the lid closed. Add one eighth of a liter of tap water gradually.

Meanwhile, soak gelatin in tap water. Clean mushrooms (except those for garnish), rinse and cut into thin slices.

Remove the drumsticks from the roasting pan, pour the stock through a cheesecloth and let it boil. Let mushroom slices bubble up once, lift out with a skimmer and let drain.

Remove the meat from the bones and cut into very fine slices. Squeeze gelatine and melt in the lukewarm stew stock. Add port wine, Madeira and vinegar. Season stock with salt if necessary.

Mix the slices of mushrooms and meat in a porcelain casserole dish and pour the stock over them. Allow the brawn to firm up in the icebox for one night.

For the sauce, mix the cranberry compote with the mustard.

Cut the sulz and offer it on lettuce leaves. Put 1 tsp of cranberry-mustard sauce on each slice of sulz and top with a few freshly sliced mushrooms.

Our tip: Use fresh thyme for a

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