Wild Boar Aspic
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 1 hr 2 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg wild boar, shoulder or clean leg
- 1 handful salt
- 2 bay leaves
- 15 peppercorns
- 6 juniper berries
- 1 medium carrot (s), cooked
- 1 large carrot (s), raw
- 0.5 ½ celery root
- 1 large onion (s)
- 2 large cucumber (s), sour
- 1 sachet gelatine leaves
- vinegar
Print Recipe
Pin Recipe Instructions
- Put the game meat or white leg in a saucepan with water with salt, bay leaves, peppercorns, juniper berries. Roughly chop the raw carrot, onion and celery and add to the saucepan. Cook everything until the meat is quite soft.
- In the meantime, cut the cucumber and boiled carrot into small pieces.
- When the meat is done, cut it into small pieces and place in another saucepan and cover with the stock (measure beforehand). Depending on the amount of broth, instructions on the pack, soak the gelatine leaves.
- Heat the meat and stir in the gelatine leaves, remove from the heat and stir in the cucumber and carrot pieces, season the stock with vinegar and salt (must taste as if it was slightly too salty, otherwise it will be too bland). Put the whole thing in a bowl and chill overnight.
- Before falling, run a knife along the edge of the bowl, this will help it out of shape.
- Garnish with fried potatoes or with bread and with onions and salad.
- I freeze the rest of the brew for noodle soups or as a gravy.
- If you put the brawn in glasses while it is still hot, turn it upside down and let it cool down, you can store it for a few weeks.
- For the hunters: I also use the boar`s head or neck for this.
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