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How To make Westphalian Leg Of Lamb
4 lb Leg of lamb
1 Small onion, chopped
1 T Parsley
2 T Butter
1 Bay leaf
1 c Buttermilk
1 T Flour
1/2 t Salt
1/8 t Black pepper
1 T Cornstarch
2 T Cold water
Saute onion, carrot and parsley in butter until the onion is transparent. Add bay leaf and buttermilk. Sprinkle flour in a baking bag large enough to contain the lamb. Place half the buttermilk mixture in the bag. Sprinkle lamb with salt and pepper. Place lamb in bag, and cover with remaining buttermilk mixture. Seal bag and puncture in 3-4 places. Insert a meat thermometer into the thickest part of the meat. Roast in a moderate onev (350 deg F) until lamb registers 165 deg for medium or 180 deg for well done. Carefully strain liquid from bag. Measure and make up to 1 cup with water, if necessary.
Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened. Serve sauce over sliced lamb.
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The Sauerland is a sparsely populated region in the south of Westphalia, with small towns and villages, half-timbered houses and a lot of forest. The Sauerland gained sad fame when hurricane Kyrill knocked down millions of trees in 2007. The forests of the Gilsbach family from the tranquil town of Schmallenberg-Oberkirchen were also affected. Forester Elmar Gilsbach decided to replant only climate-tolerant trees that have deeper roots and can better cope with drought. Since then, the Gilsbachs have been running their own forest tree nursery.
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Like most Central European forests, the forest in the Sauerland is a cultural landscape that is cultivated by humans. This includes hunting. Corinne Gilsbach emigrated from Düsseldorf to the Sauerland not only out of love for her husband, but also because nature and hunting are close to her heart. They have passed this interest on to their children Charlotte and Constantin. Already at the age of 16, they both took their hunting licence.
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When the hunting season starts in autumn, the Gilsbachs serve a lot of venison: poached as a fillet, twisted into a burger or the bones cooked into a broth. Corinne also uses seasonal products for side dishes, such as black salsify with venison fillet or rosehip puree with Westphalian curd cheese. In addition to game dishes, traditional potato recipes such as Sauerländer Potthucke are popular. For the autumnal outdoor potato roast, Corinne meets with her huntress group. More and more women are taking the Green Baccalaureate, as the hunting licence is also called. The tubers from the fire are accompanied by a side dish with aroma from the forest - butter with Douglas fir needles.
At our Neighbour's Table - Sauerland | Season 2021 - Episode 255
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