Loin Of Game; Roast Game - IKEA KULINARISK Recipe Book

ENGLISH
Pour the marinade over the beef until it is
covered and leave to marinade for 5
days.
Ingredients for the roast:
• salt
• pepper
• soup vegetables from the marinade
Method:
Take the joint of beef out of the marinade
and dry. Season with salt and pepper and
brown on all sides in a roasting pan and
add some soup vegetables from the
marinade.
Pour some 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: 150 minutes
• Shelf position: 1

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

Roast Game

Settings:
Automatic weight. Setting range for the
weight between 1000 and 2000 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
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
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.
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