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Miele H 5041 BP Manual

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Roasted wild boar in a bread parcel
Serves 6
Ingredients:
1000 g packet of rye bread mix
Some mixed vegetables, e.g. a carrot,
celery and leek
1 onion
1800 g rolled wild boar
Salt
Pepper
3 tbsp oil
1 tbsp tomato purée
250 ml red wine
600 ml beef stock
3 sprigs of rosemary
3 sprigs of thyme
5 juniper berries
2 bay leaves
For the steam: Approx. 250 ml water
Method:
1. Prepare the bread mix according to
the instructions on the packet and leave
to rise. Dice the vegetables and onion.
2. Season the meat with salt and
pepper. Heat the oil in a large pan and
brown the meat. Add the vegetables
and brown them. Add the tomato purée
and a third of the red wine. Allow the
wine to reduce and then repeat until all
of the wine has been used.
3. Add the beef stock, two sprigs of
rosemary and two sprigs of thyme, the
juniper berries and the bay leaves.
Cover and simmer for approx. 15
minutes.
4. Cut the risen dough in half and roll
out until 1 cm thick. Place one half in
the universal tray or an ovenproof dish.
Take the meat out of the pan, remove
the kitchen string and arrange on top of
the dough. Place the remaining sprigs
of rosemary and thyme on top of the
meat and arrange the second half of
the dough over the top. Press the
edges together firmly so that no juices
can seep out during cooking. Cook in
the oven.
5. Sieve the cooking juices, then
reduce them in a pan. Season with salt
and pepper to taste. If necessary,
thicken with a little cornflour mixed with
water to make a gravy and serve with
the sliced meat.
Settings:
Function: Moisture plus d
Temperature: 170–190 °C
Shelf level: 2
Cooking duration: 90-100 minutes
Bursts of steam: 3
Add the steam:
After 10 minutes
After a further 15 minutes
After a further 15 minutes
When using the food probe, select a
core temperature of 85 °C.
Recipes
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Others manual(s) of Miele H 5041 BP

Miele H 5041 BP Usermanual and installation guide - German - 92 pages

Miele H 5041 BP User Manual - Dutch - 80 pages


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