Poulard in Tokay

A delicious mushroom dish for any occasion!

Poulard rinse, dry and carve into eight parts. Rub with salt and place in a large enough bowl. Lightly crush juniper berries and mix with allspice seeds, dried mushrooms and bay leaves. Clean, rinse and chop the greens. Peel garlic and cut into thin slices. Spread the herb mixture, vegetables and garlic slices evenly on the meat.

Baste with Tokay and let stand for at least three hours, preferably overnight. Place drained meat and vegetables in a roasting pan, pour a little marinade over them and put them in the oven. Switch to 200 degrees and roast for half an hour. In the meantime, clean the mushrooms, add them to the meat with the drained chestnuts and almond kernels. Add the rest of the marinade and roast for another half hour. Season the meat juice with salt and a little bit of lemon juice.

Serve with: potato dumplings

* Per unit 530 calories / 2218 joules ** Article: 120 of zer.t-netz.dienieren

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