Roast Wild Boar on Forest Fruit – Balsamic Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg venison - roast pork
- salt
- pepper
- 1 onion (s)
- Juniper berry
- 30 g tomato paste
- leaves Bay
- 0.25 liter ¼ wine, red, dry
- liter ⅛ balsamic vinegar, a little more depending on your taste
- 60 g jam (forest fruit jam)
Print Recipe
Pin Recipe Instructions
- Sear the roast wild boar, add the spices and onions, fry briefly, add tomato paste, deglaze with red wine and balsamic vinegar and let simmer in a closed pot at 200 ° C for about an hour. Water in between.
- For the sauce: remove the roast, add the forest fruit jam, bring to the boil, season to taste and set a little.
- Tip: Soak the roast wild boar in orange juice for a few days, then proceed as described above.
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