John Myers
Stuffed Heidschnucken Roast
The perfect stuffed heidschnucken roast recipe with a picture and simple step-by-step instructions.
- 2 Heidschnucken clubs
- 200 g Blue cheese or regular camembert
- Toothpick
- 2 tbsp Bbq Rub http://www./rezept/505433/Bbq-Rub-Grill-Gewuerzbeispiel.html
- 3 tbsp Oil
- 0,5 Cup Balsamic vinegar
- 200 ml Dry red wine
- 200 ml Vegetable broth
- 2 Medium sized onions
- 3 Carrots
- 100 g Creme fraiche Cheese
- Sauce thickener
- Free the legs from the bone. The butcher can do it best. This leaves 2 pieces of muscle meat about the size of a fist from each leg, which are suitable for stuffing.
- Cut the remaining pieces of meat into very small cubes.
- Using a sharp knife, cut a pocket into the muscle meat and fill it with cheese. Pierce the cut opening with a toothpick and close it crosswise with butcher’s twine. See photo.
- Mix the BBQ Rub with oil and coat the filled pieces of meat with it all around. Put the remaining meat leftovers, cut into small pieces, into the BBQ marinade.
- Peel the onions and carrots and cut into small pieces.
- Fry the stuffed pieces of meat in a large saucepan. The oil from the BBQ Rub is usually sufficient for frying. Take the seared pieces of meat out of the pan and set aside.
- Now roast the onions and carrots with the leftover meat.
- When the onions are translucent or cooked, deglaze with half a cup of balsamic vinegar. If you can no longer smell the vinegar while stirring, pour in the red wine and vegetable stock.
- Put the stuffed pieces of meat back into the saucepan and place them in the liquid so that it is almost covered with the wine and broth. Lid on it.
- Cook in the oven at 120 degrees for 2 hours.
- Take the meat out of the pan and sieve the vegetables.
- Bring the sauce with 100 grams of crème fraîche to the boil again briefly and thicken with a sauce thickener.
- Remove the toothpicks from the meat and remove the butcher’s twine.
- I like mashed potatoes and vegetables with it.
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