John Myers
Brussels Sprouts Huller with Carrot Vegetables, Hunter’s Style
The perfect brussels sprouts huller with carrot vegetables, hunter’s style recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat
- 8 piece Carrot red
- 4 piece Freshly cooked Brussels sprouts
- 2 piece Clove of garlic
- 1 piece Chilli red
- 0,25 piece Leek
- 1 branch Fresh thyme
- 5 leaf Sage
- 10 Needles Fresh rosemary
- 1 handful Parsley
- 1 piece Onion
- 0,125 piece Fresh celery
- 5 piece Juniper berries
- 1 handful Dried mushrooms
- 1 shot Sweet Spanish fortified wine
- 1 Cup Red wine
- 1 Cup Tomatoes happened
- 1 Cup Vegetable broth
- 1 shot Fish sauce
- 1 disc Toast
- 1 tbsp Tomato paste
- 1 tbsp Breadcrumbs
- 2 tbsp Olive oil
- Flour
- Butter
- Salt
- Pepper
- Clean the vegetables and pull a vegetable broth from the cleaning waste together with the celery.
- Cook the carrots and Brussels sprouts whole in lightly salted water for about 20 minutes.
- Put the Spanish fortified wine and the cup of red wine together with the dried mushrooms and the crushed juniper berries to soak.
- Finely chop the herbs and half of the garlic and some of the leek, knead together with the toasted bread, the breadcrumbs and a dash of cream under the minced meat mixture.
- From the minced herb mixture, shape the meatballs with one pre-cooked Brussels sprouts in the middle and fry them golden yellow all around in a pan preheated with olive oil.
- Take out the dumplings and keep warm, now sauté the finely diced onion in the same fat until translucent.
- When the onions have turned slightly color, roast the tomato paste and deglaze everything with the mushroom stock soaked in red wine and fill up with the broth and the tomato puree. Season the sauce with salt, pepper and the fish sauce, remove from the fire and keep warm.
- Now dice the pre-cooked carrots, thicken with a roux and a little broth, season with salt, pepper and chopped parsley and serve everything together with boiled potatoes.
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