Vintner Fondue
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pork loin (s) thinly sliced
- 300 g beef fillet (s) or veal fillet, thinly sliced
- 300 g chicken breasts, thinly sliced
- 1 ½ liter white wine, strong, (Kerner, Pinot Gris)
- 5 peppercorns, white
- 5 black peppercorns
- 8 coriander grains
- 4 allspice grains, whole
- 1 cinnamon stick (s)
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon celery salt
- 0.5 teaspoon ½ garlic salt
Print Recipe
Pin Recipe Instructions
- Coarsely chop the pepper, allspice and coriander grains in a mortar. Crumble the cinnamon stick a little. Put everything in a spice bag made of fine gauze and tie. (Also works with a disposable tea filter.) Bring the wine to the boil in the fondue pot along with the sugar and hang the tied spice bag inside. Mix the 3 types of salt and put something in a small bowl to season the cooked meat. Skewer the meat slices on fondue forks, cook in the boiling wine for about 1/2 to 1 minute and season with the salt mixture.
- This goes well with: white bread and various seasoning sauces, such as curry sauce, cumberland sauce, salsa There are no limits to your imagination. We also like to have a green salad with it.
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