Electrolux EBSL7CN Recipe Book download pdf (Page 7)

electrolux 7

Rabbit

Settings:

– automatic recipes

Ingredients:

• 2 saddles of hare

• 6 juniper berries (crushed)

• Salt and pepper

• 30g 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 melt-

ed butter.

Place saddles of hare in a roasting tin, pour

sour cream over and add soup vegetables.

– Time in the oven: 35 minutes

– Oven level: 1

Mustard Rabbit

Settings:

– automatic recipes

Ingredients:

• 2 rabbits, each 800g

• 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, sea-

son 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

pieces back in, cover with a lid and then put

in the oven.

– Time in the oven: 90 minutes

– Oven level: 1

Wild Boar

Settings:

– automatic recipes

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

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:

• 2 tablespoons oil

• 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 bot-

tom should be covered by 10-15 mm. Cover

the roasting pan with a lid and put in the

oven.

– Time in the oven: 140 minutes

– Oven level: 1

Roast Lamb

Settings:

– Automatic weight. Setting range for the

weight between 1000 and 3,000 g.

Method:

Season meat to taste and place in an oven-

proof dish. Add water or another liquid; the

bottom should be covered to a depth of 20-

30 mm.

– Water via water drawer: 200 - 400 ml

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