Young Meat Cock in Riesling

Rinse the meat rooster, pat dry, cut into 4 portions, rub with salt and pepper, lightly fry in the butter, then put in the Roman pot. Chop the onions very finely, press the garlic clove, cut the mushrooms into leaves and add them to the meat with the bay spice, thyme, gravy and wine.

Close the Roman pot with the lid and put it in the cold oven. Cooking time: 90 to 100 min. at 220 °C

After cooking, put the pieces of meat in the lid and keep warm. For the sauce, stir the cream with a little water until thick, add it to the gravy, season with salt and pepper and let the remaining butter melt in the sauce. Pour the sauce over the pieces of meat. Garnish with parsley.

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