Gitzi & Chüngel

Gitzi & Chüngel – Saturday morning at the market on the Reuss. Under the town hall the stand with the butcher from Daiwil. It is half past eleven. Three Gitzibrusthaelften are still waiting for buyers. I think about it – and don’t resist. Once more. And even though there is half a rabbit in the fridge at home.

The recipe: fry meat (season with salt and season with pepper), vegetables (and who likes, onion cut into pieces) in portions, evenly distribute in a roasting pan, add spices, as well as the bouillon cube. Extinguish the roasting pan in which the meat was roasted with white wine, add wine and water to the roasting pan form and put it in the oven heated to 200 °C, later reduce it to 170 °C.

Stew for about 120 minutes, check, season.

Maybe you need a little more salt, a little more soup.

For the polenta, a good hour in the oven is enough – or just as less if you like it more mushy. Either way: a delicious combination.

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