Pork knuckle stuffed with mushrooms

Pork knuckle stuffed with mushrooms

Pork knuckle stuffed with mushrooms — a delicious meat idea for a family dinner on the weekend, birthday, Christmas, meeting guests.

INGREDIENTS

Pork shank 1.2-1.5 kg
Garlic 6-7 pcs.
Bay leaf 2 pcs.
Dry red wine 200 ml
Highly carbonated mineral water 1 l
Champignons 200 g
Onion 1 pc.
Frozen raspberries 20 pcs.
Vegetable oil 30 ml
Ground black pepper 1/4 tsp
Salt pinch
Black pepper peas 3-4 pcs.


Pork knuckle stuffed with mushrooms : step by step recipe

We carbonize the knuckle, clean it with a knife, wash it and dry it with a paper towel.

We take out the bone from the shank. We heat wine, mineral water, spices to a temperature of 36.6 degrees. Pickle the shank for an hour.

We clean the onions. My mushrooms. Cut the onions and mushrooms into a 5 x 5 mm cube.

Fry onions and mushrooms in separate pans for 4–5 minutes until golden brown. Mix onion, mushrooms, salt, black pepper in a bowl.

Add frozen raspberries.
We stuff the shank with fried mushrooms and raspberries. Sew the opposite edges of the shank with a thread.

Place the knuckle in the baking sleeve. Bake 2 hours at 160 degrees.

Then we unfold the sleeve, grease the knuckle with the juice that formed during baking, and bake at 200 degrees for another 15 minutes until a golden crust forms.

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Pork knuckle stuffed with mushrooms

Pork knuckle stuffed with mushrooms

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