Hunter`s Neck
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 clove garlic
- 250 g mushrooms, small brown ones
- 200 g chanterelles, fresh or
- 1 glass chanterelles
- 4 boneless pork steak (s) (neck steaks)
- Salt and pepper from the mill
- some nutmeg, freshly grated
- 1 tablespoon clarified butter
- 300 ml meat stock, good
- 1 cup sour cream
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Heat the clarified butter in a pan, sear the neck steaks on both sides over medium heat so that they take color. Cook on a preheated plate in the oven at 120 ° C for about half an hour.
- In the meantime, clean the mushrooms and chanterelles with a brush and cut them into leaves. If it`s not mushroom season, chanterelles from the jar will do the same if necessary. The mushrooms should be used fresh. Finely chop the onion and garlic. In the remaining frying fat of the steaks, first fry the onion and garlic, then add the mushrooms and fry briefly. Deglaze with the broth and add the sour cream. Take the neck steaks out of the oven, season with salt and pepper and add to the cream mushrooms. Season the dish with salt, pepper and nutmeg and serve sprinkled with parsley.
- This is best served with spaetzle and a green salad.
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