Hunter`s Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 kg schnitzel or shredded meat
- 1 packet spice mix No.
- 2 packs processed cheese (Chester slices)
- 3 leeks
- 4 cans mushrooms
- 2 slices bacon, smoked pork belly
- 6 large onion (s)
- 3 packs sauce powder (hunter`s sauce)
- 4 cups cream
- oil
Print Recipe
Pin Recipe Instructions
- Cut the meat into small pieces and mix with the seasoning mixture and place in an oiled roaster. Place the cheese on top, then sprinkle the chopped leek, and the mushrooms on top.
- Cut the onions into small cubes and fry them with the bacon. To let it cool down. Pour the onions and pork belly over the mushrooms.
- Mix the hunter`s sauce with the cream and pour over the casserole. Put the pot in the refrigerator for 24 hours.
- Preheat the oven to 190 degrees (top and bottom heat) and cook the casserole for approx. 2 hours with the roaster closed.
- It goes well with bread, rice or pasta and a glass of wine.
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