Tipsy Obelix
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg game meat (leg wild boar, detached from the bone)
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ thyme
- 1 tablespoon fat
- 100 g bacon, smoked
- 1 onion (s)
- 1 bunch soup greens
- 500 ml red wine
- 250 ml sour cream
- 1 tablespoon cornstarch
For the marinade:
- 1 liter buttermilk
- 125 ml vinegar
- 1 bay leaf
- 5 grains pepper
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Remove the skin and tendons from the club, roll it up and wrap it with cotton thread. Place in a deep bowl. Pour the buttermilk and vinegar over it and add the bay leaf, peppercorns and onion cut into rings. Marinate the leg for 48 hours and turn 8-10 times during this time.
- Remove the leg and dry it well, rub it with salt, pepper and thyme. Heat the frying fat in a large frying pan and fry the meat on all sides. Cut the bacon into thin slices and cover the leg with it. Cut the onion into slices and add the cleaned soup greens to the leg in the pan. Fry in the preheated oven for 5-10 minutes at 250 ° C on the lower rack.
- Pour in red wine and fry the leg for another 3 hours at 200 ° C on the lower rack, dousing the gravy over and over again.
- Lift out the well-done leg, remove the string, keep the meat warm. Pour the gravy into a saucepan, stir in the cornstarch and sour cream to thicken the juice. Bring to the boil, season with salt, pepper and a little thyme and serve the sauce separately for frying.
- Cranberries and pickled pears, chanterelles, red cabbage and parsley potatoes are also served.
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