Leg Slice in Red Wine, Homemade

Rinse leg slice, dry, score a few times on the edge, season. Heat lard in a high frying pan. Sear the leg slice in it heartily on all sides, extinguish with red wine, add roasted onions, vegetable broth powder and garlic powder, and steam with the lid closed in about 90 min, turn to the other side from time to time, then take out leg slice, cut off tendons, bones etc. Cut off and cut into cubes, repeat in the frying pan and steam with the chanterelles in about 15 to 20 min without lid.

Tip: As a side dish: Bread dumplings

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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