Shoulder of suckling pig stuffed with cep mushrooms, with meat juice and heritage vegetables

Préparation 15min
Préparation 2
Préparation 5min
tartine carpaccio bd-min

Ingrédients :

  • 1 shoulder of suckling pig stuffed with cep mushrooms for 6 to 8 people
  • 2 parsnips
  • 1 swede
  • 7 Jerusalem artichokes
  • 1/2 small pumpkin
  • 200g beans
  • 14 cherry tomatoes
  • 150g red onions
  • Butter
  • Fine salt
  • Milled grey pepper

Préparation :

Preparing the shoulder of suckling pig:

  • Preheat the oven to 180°C.
  • Remove the product from its package, take off the film and put the still-frozen shoulder of suckling pig into a dish.
  • Cook in the oven for 2 hours 30 minutes at 180°C, covering after one hour with aluminium foil.

 

Preparing the vegetables:

  • Peel all the heritage vegetables and chop into fairly large pieces.
  • In a high-sided frying pan, melt the butter and add all the vegetables except the onion and beans.
  • Lightly brown.
  • Add water and glaze the vegetables.
  • Leave the vegetables slightly firm.
  • At the end of the cooking time add the thinly sliced red onion and the beans.
  • Season.

 

Preparing the juice:

  • Collect the pork juice from its pan.
  • Add a little veal stock and reduce.
  • Adjust seasoning.
  • Serve everything very hot.
Bon appétit !

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