John Myers
Hare Legs with Broccoli Florets and Juniper Wine Sauce
The perfect hare legs with broccoli florets and juniper wine sauce recipe with a picture and simple step-by-step instructions.
Lamb’s lettuce with balsamic cream “Orange”
- Thyme, Mayoran lemon balm and sage all in one
- Tying bouquets
- 2 Chopped onions
- 8 Fresh shallots
- 300 ml Vegetable broth
- 200 ml Red wine, e.g. from Medinett
- 2 Bay leaves
- 5 Juniper berries
- 2 tbsp Lingonberry jelly
- 300 g Broccoli
- Salt, pepper, nutmeg
- Margarine for frying
- 1 Bowl of lamb’s lettuce
- Salt pepper
- 2 tbsp Balsamic vinegar
- 6 Halve the cocktail tomatoes
- 4 Sliced mushrooms
- Salt and pepper the legs and fry them all around in the hot roasting pan. Cut the onions into small cubes and sauté them. Fill up with broth and leave to stand in the preheated oven with circulating air 180 degrees.
- Broccoli: Of this I need the florets. To wash. Place the florets in a little salted water and season with nutmeg. Be careful, that happens very quickly.
- Prepare the loosing.
- Always look at the clubs and turn them. Since the clubs were very heavy, they took about 2 1/2 hours. Remove the roaster and wrap the legs in aluminum foil and keep them warm in the oven at 70 degrees. Bring the sauce to the boil and add the shallots. Simmer for about 18 minutes. Season again to taste. The sauce should be creamy, otherwise it should thicken like you
- it does otherwise.
- Rinse the lettuce well. Clean the mushrooms with a brush. Put all the ingredients in a bowl and drizzle with the balsamic cream.
- Mix well. Hmmmmmm
- P.S. Radishes should actually be in the salad. Well, they’re in the fridge, I forgot. Bad luck, I bowl
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