Aeg KS8100001M User Manual Page 6

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Shelf position: 1
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 liq-
uid; the bottom should be covered to a
depth of 10 - 20 mm. Cover with a lid.
Shelf position: 1
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 juni-
per berries, salt and pepper and brush
with melted butter.
Place saddles of hare in a roasting tin,
pour sour cream over and add soup vege-
tables.
Time in the appliance: 35 minutes
Shelf position: 1
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 on-
ions 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 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 mari-
nade and dry. Season with salt and pep-
per 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
in the appliance.
Time in the appliance: 140 minutes
Shelf position: 1
Roast Lamb
Settings:
6
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