John Myers
Heidschnucke Leg on Juniper Sauce with Green Beans Wrapped in Bacon
The perfect heidschnucke leg on juniper sauce with green beans wrapped in bacon recipe with a picture and simple step-by-step instructions.
Side dishes:
- 1 liter Vegetable broth
- 0,5 liter Sour cream
- 3 Pc. Onions
- 1 bunch Soup greens fresh
- 1 shot Cooking oil
- 1 tbsp Cold butter
- Thyme
- Marjoram
- 1 Pc. Bay leaf
- 5 Pc. Juniper berries
- Salt and pepper
- Sugar
- 600 g Beans
- 200 g Bacon
- 600 g Waxy potatoes
- Salt
- For the heather, stir the herbs, pepper, 2 crushed juniper berries and oil and rub the meat with it. Now preheat the oven to 200 degrees. Rub the meat with salt and place in the roaster with clarified butter. Braise in the closed pot in the oven for about 40 minutes. Always pour in some broth. Then clean the vegetables and fry them with the bay leaf and juniper berries. Fry for another 50 minutes. Don’t forget the broth! Then keep the roast warm and make the sauce. Skim off the fat and season with cold butter and sour cream. If necessary, add salt, pepper and sugar. Now just thicken the sauce.
- Now clean the beans and cook them al dente in salted water with savory. Then rinse with cold water and wrap small bunches with the bacon. Fry in butter on all sides so that the bacon becomes crispy. Serve with waxy heather potatoes.
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