Suckling Pig Leg Stettholz
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 3 kg leg (s) suckling pig
- 1 bunch soup vegetables (parsley, celery, leek, carrot)
- salt
- pepper
- Paprika powder
- Caraway seed
- 1 liter beer, dark
- 30 g butter
- some flour
Print Recipe
Pin Recipe Instructions
- Cut the rind of the leg with a sharp knife into a diamond shape and rub the leg with the spices.
- Clean and chop the vegetables. Then roast in a saucepan and deglaze with a good shot of beer. Then use it in a drip pan (made from carrots, celery, leek and parsley) to make a bed for the leg of suckling pig and add the beer used for deglazing. Now place the club on top.
- Fry in a preheated oven at 175 ° C top / bottom heat for 3 1/2 hours.
- Occasionally give a shot of the beer over the club. At the end of the cooking time, let it rest in the switched off oven for 15 minutes.
- Use this time to make a sauce. To do this, you use the strained liquid from the drip pan. Then you knead the butter with a little flour and stir it in. Bring to the boil again and season the sauce with salt and pepper to taste.
- Arrange the leg of suckling pig in portions on plates and serve. Serve with the sauce.
- Dumplings go well with it.
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