Preparation the day before:
Season the leg of fresh meat evenly with the salt the evening before.
Preparation:
Prepare the monolith for direct heat and have the deflector stones ready. Fill the Dutch oven with hay and place the garlic, herbs and other spices on top.
Then sear the leg of fresh meat on both sides, place it on the bed of hay and insert a barbecue thermometer. Place some of the hay on top and close the pan with the lid.
Close the air supply on the monolith as far as possible, insert the deflector stones and the grill grate. Then place the Dutch oven on the grid
Cook the leg at approx. 120°C until it reaches a core temperature of 72°C. This takes about 4 hours. Then remove the pot from the grill and leave the meat to rest in the hay for about 10 minutes.
Caramelized chanterelles, potato patties and a red wine sauce go perfectly with this dish.
Preparation of the potato patties:
Boil the potatoes, peel and press through a potato ricer.
Then leave to cool slightly, add the butter, flour, potato starch and spices and season to taste. Finally, add the chopped rosemary and the egg (or a little milk if required) and mix well. The dough should be smooth but not sticky.
Now form four rolls on a surface that has been lightly dusted with flour and cut into slices approx. 1 cm thick. Flatten them slightly and fry in clarified butter.
Preparation of the caramelized chanterelles:
Fry the chanterelles without oil, then add the butter and allow any water that escapes to evaporate slightly.
Then season the mushrooms with pepper, add the maple syrup, soy sauce and thyme, stir and allow to caramelize.
