»feine adressen – finest« – Köln 2 18

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