Recipe Book

Method:
Wash the leg of lamb and then pat dry, rub in
olive oil and make slashes in the meat. Season
with salt and pepper. Peel the cloves of garlic
and slice, push together with the sprigs of
rosemary into the slashes in the meat.
Put the leg of lamb into a roaster and add water.
The bottom should be covered to a depth of 10
- 15 mm. Turn the roast after about 30 minutes.
• Time in the appliance: 160 minutes
• Shelf position: 2
Rabbit
Ingredients:
• 2 saddles of hare
• 6 juniper berries (crushed)
• salt and pepper
• 30 g melted butter
• 125 ml sour cream
• soup vegetables (carrot, leek, celery, parsley)
Method:
Rub saddles of hare with the crushed juniper
berries, salt and pepper and brush with melted
butter.
Place saddles of hare in a roasting tin, pour sour
cream over and add soup vegetables.
• Time in the appliance: 35 minutes
• Shelf position: 1
Rabbit in mustard sauce
Ingredients:
• 2 rabbits, each 800 g
• salt and pepper
• 2 tablespoons olive oil
• 2 roughly chopped onions
• 50 g diced bacon
• 2 tablespoons flour
• 375 ml chicken stock
• 125 ml white wine
• 1 teaspoon fresh thyme
• 125 ml cream
• 2 tablespoons Dijon mustard
Method:
Cut rabbits into 8 similarly sized pieces, season
with salt and pepper and brown on all sides in a
roasting pan on the ring.
Remove rabbit pieces and brown the onions and
bacon. Sprinkle flour over and stir. Stir in
chicken stock, white wine and thyme and bring
to the boil.
Add cream and Dijon mustard, put meat back
in, cover with a lid and then put it in the
appliance.
• Time in the appliance: 90 minutes
• Shelf position: 1
Wild Boar
To make the marinade:
• 1.5 l red wine
• 150 g celeriac
• 150 g carrots
• 2 onions
• 5 bay leaves
• 5 cloves
• 2 bunches of soup vegetables (carrot, leek,
celery, parsley)
Bring everything to the boil and then leave to
cool.
• 1.5 kg wild boar joint (shoulder)
Pour the marinade over the meat until it is
covered and leave to marinade for 3 days.
Ingredients for the roast:
• salt
• pepper
• soup vegetables from the marinade
• 1 small tin of chanterelles
Method:
Take the wild boar joint out of the marinade and
dry. Season with salt and pepper and brown on
all sides in a roasting pan on the ring. Add
chanterelles and some of the soup vegetables
out of the marinade.
Pour marinade into the roasting pan. The
bottom should be covered by 10 - 15 mm.
Cover the roasting pan with a lid and put it in
the appliance.
• Time in the appliance: 140 minutes
• Shelf position: 1
Steam oven Recipe Book
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