Roast Wild Boar with Wild Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg wild boar leg
- 30 g lard
- 250 ml red wine
- 1 bacon rind
- 1 onion (s)
- 500 g mushrooms (forest mushrooms)
- 250 g sour cream
- 1 tablespoon jelly (currant jelly)
- salt and pepper
- 1 carrot (s)
- 1 small celeriac
- 1 bay leaf
- 5 juniper berries
- 3 clove (s)
Print Recipe
Pin Recipe Instructions
- Rub the leg with salt and pepper. Heat the lard in a saucepan and fry the meat in it. Pour in the red wine and cook the meat for about an hour in the oven preheated to 180-200 °, basting regularly. If necessary, add a little water. Put on the bacon rind.
- Peel and dice the onions, carrots and celery. Sweat in the roasting set and cook the spices (in a tea infuser) for 10 minutes. Take out the meat and the spiced egg. Strain the sauce through a sieve and put it back in the saucepan.
- Rub the forest mushrooms with kitchen paper, clean and cut into small pieces. Add to the sauce with the currant jelly and simmer for a few minutes. Salt, pepper and refine the sauce with sour cream.
- This goes well with Thuringian dumplings and red cabbage.
- You can also use creme fraiche instead of sour cream.
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