»feine adressen – finest« – Hannover 2 18
Event: Klassik in der Altstadt · Special: Harz · Travel: Highlight · Culture: Marc Chagall, Bilbao
Event: Klassik in der Altstadt · Special: Harz · Travel: Highlight · Culture: Marc Chagall, Bilbao
Erfolgreiche ePaper selbst erstellen
Machen Sie aus Ihren PDF Publikationen ein blätterbares Flipbook mit unserer einzigartigen Google optimierten e-Paper Software.
finest gourmet | 23 b<br />
A delight not only in autumn<br />
Since February 2016, Boris Rommel of the<br />
5-star Superior Wald & Schlosshotel Friedrichsruhe has<br />
been delighting his guests, as well as the gourmet critics<br />
who have rated his exquisite menus with 2 stars in the<br />
Michelin Guide and 17 points in the Gault&Millau<br />
restaurant guide. The menu in the »Le Cerf« gourmet<br />
restaurant includes classical French dishes with a<br />
modern interpretation and regional influences … and<br />
they promise superb cuisine. For »fine <strong>adressen</strong> - <strong>finest«</strong><br />
it shows that you can enjoy venison in summer as well.<br />
Braised leg of hare with lingonberry<br />
gravy juice, brussels<br />
sprouts and potato doughnuts<br />
Ingredients for 4 persons<br />
✔ 1 kg leg of hare (alternatively: leg of rabbit)<br />
✔ 1 onion<br />
✔ 2 carrots<br />
100 g celeriac<br />
✔ 1 tbsp tomato purée<br />
✔ 400 ml red wine<br />
✔ 2 l game stock<br />
✔ 80 g lingonberries<br />
✔ 200 g brussels sprout leaves<br />
✔ 650 g potatoes<br />
✔ 70 g butter<br />
✔ 100 g flour<br />
✔ 2 eggs<br />
✔ salt and nutmeg to season<br />
✔ a little butter<br />
Preparation<br />
■ Sear the leg of hare.<br />
Sear the leg of hare. Sauté the onion, carrots and celeriac in a saucepan<br />
and then add the tomato purée. Add the red wine little by little<br />
until a brown sauce is formed. Top up with game stock and then<br />
leave to simmer on a low temperature for 2 hours. Cook the leg of<br />
hare in the sauce until done (approx. 50 minutes). Strain the sauce<br />
through a sieve and then thicken slightly until the desired consistency<br />
is reached. Add the lingonberries just before serving.<br />
■ Wash and clean the brussels sprouts<br />
Wash and clean the brussels sprouts, then separate the individual<br />
leaves. Blanch the brussels sprout leaves in salted water and fry in a<br />
pan with a little butter. Season with nutmeg and salt to taste.<br />
■ Potato doughnuts<br />
Peel and dice the potatoes. Just cover with salted water and cook for<br />
20 minutes. Drain and leave briefly to steam out then press them<br />
through a potato ricer. Leave to cool. Bring 200 ml water with the<br />
butter and ½ tsp salt to the boil. Add all the flour and stir with a<br />
wooden spoon until it forms a single lump. Put the dough in a bowl<br />
and leave to cool off a little. Knead the eggs one after another into<br />
the dough with the dough hook of a hand mixer, and then stir in the<br />
potatoes. Cut around 30 doughnuts out of the potato dough with<br />
2 teaspoons and lay onto a baking sheet covered with baking paper.<br />
Heat the oil to 170 degrees and fry the doughnuts in it in portions<br />
until they are golden brown and crispy. Finally, arrange everything<br />
on a plate and sprinkle each ingredient with the delicious sauce.