Old Saxon Roast Wild Boar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg game, wild boar meat from the leg
- 500 ml buttermilk
- salt and pepper
- 2 tablespoon lard
- 1 bunch roots
- 50 g bacon (bacon rind)
- tomato ketchup
- 1 teaspoon allspice grains
- 1 teaspoon pepper - grains
- 1 teaspoon juniper berries
- 1 bay leaves
- 40 grams flour
- 200 ml red wine
- sugar
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Let the ready-to-cook meat marinate in the buttermilk in a cool place for two days.
- Then dry it off, rub it in with salt and pepper and fry it all over. Roast the cleaned and roughly cut roots and the bacon rind. Mix tomato paste in water, pour in water and add the spices, bay leaves and juniper berries.
- Braise the meat in the oven at approx. 180 ° - 200 ° for about 1 - 1 1/4 hours, turning several times. When the meat is done, remove it, whisk the flour with the red wine and add to the meat stock. Boil everything well, pour through a sieve and season with the spices. Pour it over the warm meat and serve with red cabbage and bread dumplings.
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