Roast Wild Boar Grandmother`s Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg (s) (wild boar) or alternatively wild boar saddle
- 6 slices bacon (pork belly), smoked
- 3 onion (s)
- 1 bunch soup vegetables
- salt and pepper
- 2 liters buttermilk
- 0.5 liter ½ red wine
- 10 juniper berries
- 1 sprig thyme
- flour
- water
Print Recipe
Pin Recipe Instructions
- Soak the meat in the buttermilk for at least one night. Preheat the oven to 175 ° C the next day.
- Dab the roast with paper towels. Crush the juniper berries and rub them on the meat, then season with salt and pepper. Place in a roasting pan and cover with the bacon slices. Clean or peel and roughly cut the soup vegetables and onions. Place around the wild boar and pour red wine over it. Now leave the whole thing in the oven for at least 3 hours, turn in the meantime and pour the stock over it. It is important to cook slowly at a temperature that is not too high.
- Then remove the roast and pour the gravy with the vegetables through a sieve. Fill the roaster with a little water and scrape off the edges of the firmly baked stock, as there is a lot of sauce taste in it. Also add this liquid to the gravy. Bring the sauce to the boil. If necessary, stir the flour with water until smooth and thicken the sauce with it. Taste again.
- Fried chanterelles, potatoes, red cabbage and pears stuffed with cranberries go best with it.
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