Roast Wild Boar in Burgundy Sauce
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg game (wild boar shoulder, thrown)
- 2 bunches soup greens
- 1 onion (s)
- 1 bunch thyme, fresh
- 750 ml wine (Burgundy)
- 3 tablespoon vinegar (red wine vinegar)
- 1 teaspoon pepper - grains
- 2 bay leaves
- 1 kg tomato (s)
- 3 shallot (s)
- 6 cloves garlic
- 1 bunch rosemary
- 4 tablespoon oil (Biskin oil)
- 2 tablespoon tomato paste
- 1 bunch parsley
- salt
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Place the meat in a bowl or saucepan.
- Clean the soup greens; peel and chop the onion; Wash and roughly chop the thyme.
- Add the soup greens, onions and thyme with the wine, vinegar, peppercorns and bay leaves to the meat and cover and marinate in the refrigerator for 24 hours. You can let the meat stick out of the marinade.
- Remove the meat from the marinade, pat dry and rub with salt and pepper.
- Pour the marinade through a sieve and collect the brew.
- Remove the stalk and seeds from the tomatoes; Dice about half of the soup greens (except parsley); Chop the shallots and garlic; Wash the rosemary bunch.
- Heat the oil in a roasting pan and fry the meat brown on all sides over high heat. Add the chopped garlic and shallots. Mix in the tomato paste and fry briefly.
- Mix in the tomatoes, soup greens and rosemary and add a good pinch of pepper and salt. Add half of the marinade, bring to the boil and cook over low heat for about 2 hours.
- If necessary, add the marinade and pour the stock from the roaster over the meat every now and then.
- Wash and chop the parsley.
- Remove the meat, cut into slices and keep warm.
- If necessary, let the stewing liquid boil down thickly over high heat.
- Pour some sauce over the meat and put the rest in a sauce boat; Sprinkle with parsley and serve best with dumplings or potatoes. Red cabbage or Brussels sprouts go very well as vegetables.
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