Bavarian Stilton – Knuckle of Veal or Knuckle of Pork

Rating: 3.00 / 5.00 (5 Votes)

Total time: 45 min

Servings: 20.0 (servings)



Rub the stilts with salt, pepper and pressed garlic. Sprinkle the finely crushed kitchen herbs on top. Place the stilts in the preheated oven at 200 °C (gas mark 3). Brush with beer from time to time and roast until crispy in 2 hours.

Of course, this is served with sauerkraut and various dumplings.

Special 1979

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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