Heidschnuckenbraten

Season the Heidschnuck leg with salt and season with pepper, remove the peel from the carrots and onions, rinse and chop into slices, finely dice the bacon, remove the peel from the garlic cloves and quarter lengthwise, crush the juniper berries. Heat the oil in a large pan. Brown the meat on all sides for 7 minutes at high temperature. Add bacon, onions, carrots, juniper, garlic, bay leaf and brown for another 3 min. turning at high temperature. Extinguish with a little wine and sauté for about 1 1/2 h with the lid closed at a moderate temperature. Turn to other side occasionally, stirring and pouring remaining wine over gradually. If needed, add another quarter cup of hot tap water. Remove meat, keep warm. Pour sauce through a sieve. Add sour cream and cook, stirring, at high temperature for 5 minutes uncovered. Season with cognac, salt, pepper and sugar.

Classic accompaniments: Butter beans and parsley potatoes or bacon dumplings.

Cranberries and dumplings are a delicious accompaniment to the Heidschnucke.

Our tip: Use bacon with a fine, smoky note!

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