Chef Fred Duerr of the Rising Sun Inn joined out 69 News Sunrise Crew on Friday October 9th.  He cooked up some of his Octoberfest dishes.

  Potatoe Pancakes
2 cups peeled and diced potatoes 
1/4 cup diced onions 
1/2 cup flour 
2 eggs
1/4 tsp nutmeg 
S+P 
1 cup applesauce 

Puree all ingredients in food processor till well blended. In medium hot pan add 2 tbsp vegetable oil spoon out 2 ounce of batter into pancakes about 3 inches fry till golden 3-5 min each side. Place on napkin to drain grease serve on plate top with applesauce.

Red Cabbage 
1 medium head red cabbage corded and sliced 
2 granny smith apples sliced 
1 cup diced onions 
½ red wine vinegar 
1 cup red wine 
4 cloves 
½ tsp cinnamon 
Pinch of allspice 
Pinch of nutmeg
2 tbsp duck fat or oil 
½ sugar 
2 tbsp corn starch 
1 cup stock or water 

In a pot duck fat or oil and sauté onions and apples 3 minutes add cabbage cook 3 minutes add wine, vinegar, cloves, nutmeg, allspice, sugar, stock cook till cabbage is tender 45 – 60 minutes dissolve corn starch in water and stir in to thicken.

Bison Sauerbraten 
4 pounds Bison Roast 
1 onion 
½ cup red vine vinegar 
1 cup red wine
2 cups boiling water 
10 black peppercorns 
2 bay leaves 
1 cup roux ( ½ cup melted butter ½ flour)
1 tbsp tomato paste 
1 tbsp beef base 
½ cup sour cream 

Trim roasts and cut into 4 pieces plastic 2 qt container add onions, wine, vinegar bay leaves and peppercorn top with boiling water let cool and marinate 2 day in refrigerator. Take meat out of marinate reserve ½ of liquid marinate. Heat medium size pot brown meat add tomato paste and base and marinate and enough water to cover meat, cover pot with lid and put in 400 degree oven 1 ½ hour take meat out thicken with with roux and finish sour cream.

Wiener Schnitzel 
2 - 4 ounce veal cutlets pounded 
2 cups bread crumbs 
2 cups flour 
2 egg beaten 
S+P 
1 tbsp capers 
1 cup brown gravy
 2 tbsp butter 
1 lemon 

S+P veal dredge in flour egg and bread crumbs. In medium hot frying pan add 2 tbsp oil sauté breaded veal cutlets 3-5 minutes on each side take out of pan and dry on paper towel add brown gravy caper and juice from ½ lemon whisk in butter slice other ½ of lemon place over cutlets top with sauce.   

Spatzle 
4 eggs 
4 ounces milk 
4 ounces water 
2 cups flour 
¼ tsp nutmeg 
S+P

In a mixing bowl beat eggs add water, milk, nutmeg S+P add flour mix till smooth. boil 4 qt. of salted water put batter threw spatzle in boiling water boil for 5-7 minutes drain and cool in ice water. Sauté in butter to serve.

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