15. 6. 2020 Rabbit leg stuffed with bear garlic
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- Rabbit leg stuffed with bear garlic
Raw materials
- 4 pcs rabbit hind leg 100 g bear garlic
- 80 g hard cheese
- salt
- table oil
- ground white pepper 150 g bean pods 750 g potatoes
- 4-5 pcs young onions 100 g butter
- 150 g cherry tomatoes
How to do it
1
Bone the rabbit leg so that it remains whole (slab of meat). Gently pat it, season with salt and pepper. Stuff it with a mixture of chopped bear garlic, grated cheese and roll it up. Tie the roll with food thread. Fry in oil, cover with stock and bake in the oven at 180 °C for about 40 minutes.
2
Steam the beans and tomatoes, season with salt and butter. Boil the potatoes, mash them with butter, salt and young onions. Cut the baked roll into slices and serve with the beans and potatoes, or top with the bear garlic pesto.
Products used
9. 3. 2020 Venison loin with sweet potato puree
Hotel Termál builds on the rich spa history of the village Vyhne and thermal water with healing effects. The hotel boasts a wellness area with untreated water from its own thermal spring, which changes daily in the pools. The kitchen is run by chef Ján Kotora, who, judging by guest feedback, maintains a high standard of taste and styling of the dishes served. He has prepared a special recipe for venison loin with sweet potato puree. We tasted it and we can boldly say that Hotel Termál has a cuisine that is not to be praised anymore, but to be tried. In the hotel's restaurant you can choose from the permanent Á la Carte menu, seasonal dishes, chef's specialties but also traditional cuisine.
