Cervena knuckle roast with walnut stuffed mushrooms

Servings6 INGREDIENTS

Method

Cervena knuckle

Pat the meat dry, rub with oil and season with salt and cracked pepper. In a preheated heavy pan, sear the knuckle all over, place in the oven at 160°C and roast for approximately one hour and fifteen minutes or temperature probe set at 65°C internal.

Remove from pan, rest in a warm place. Over the stove, deglaze the pan with the red wine, reduce the wine, add the stock, add pepper and check seasonings.

Mushrooms

Separate the mushroom caps from the stems and cut the stems into small dice. Finely chop the bacon and shallots and sauté the bacon in the butter until colored. Add the shallots and then the chopped mushroom stems, add the herbs and the chopped walnuts. Add more butter or oil if the mix becomes dry. Cool and then place a spoonful on each mushroom cap. Roast these with the meat for the last fifteen minutes.

Potatoes

Peel and parboil in salted water. Halve then sauté in butter or oil, add a little salt.

To serve

Serve with the sautéd potatoes, the pan jus and fresh vegetables.

Servings6 INGREDIENTS

Method

Cervena knuckle

Pat the meat dry, rub with oil and season with salt and cracked pepper. In a preheated heavy pan, sear the knuckle all over, place in the oven at 160°C and roast for approximately one hour and fifteen minutes or temperature probe set at 65°C internal.

Remove from pan, rest in a warm place. Over the stove, deglaze the pan with the red wine, reduce the wine, add the stock, add pepper and check seasonings.

Mushrooms

Separate the mushroom caps from the stems and cut the stems into small dice. Finely chop the bacon and shallots and sauté the bacon in the butter until colored. Add the shallots and then the chopped mushroom stems, add the herbs and the chopped walnuts. Add more butter or oil if the mix becomes dry. Cool and then place a spoonful on each mushroom cap. Roast these with the meat for the last fifteen minutes.

Potatoes

Peel and parboil in salted water. Halve then sauté in butter or oil, add a little salt.

To serve

Serve with the sautéd potatoes, the pan jus and fresh vegetables.

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