Electrolux EOC5851AAX Livro de Receitas descarregar pdf (Página 6)

10 - 15 mm. Cover the roasting pan with

a lid and put it in the appliance.

• Time in the appliance: 150 minutes

• Shelf position: 1

3.5 Loin of Game

Settings:

Automatic core temperature sensor. Core

temperature 70 °C.

Method:

Season meat to taste, insert the core

temperature sensor and place in an

ovenproof dish.

• Shelf position: 1

3.6 Roast Game

Settings:

Automatic weight. Setting range for the

weight between 1000 and 3000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another

liquid; the bottom should be covered to a

depth of 10 - 20 mm. Cover with a lid.

• Shelf position: 1

3.7 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

3.8 Mustard Rabbit

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

3.9 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:

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