Wild Boar Süderelbe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 14 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg wild boar, from the leg
- 150 g plum (s), dried, pitted
- 30 g orane peel, finely diced
- 30 g raisins
- 2 tablespoon pine nuts
- 1 teaspoon rosemary, fresher
- 1 large onion (s)
- 5 tablespoon oil, (sunflower oil)
- 2 tablespoon butter
- Pepper from the grinder
- Salt, from the mill
For the marinade:
- 0.5 liter ½ red wine, stronger
- 125 ml balsamic vinegar (or mild red wine vinegar)
- 1 onion (s)
- 1 carrot (s)
- 1 stick (s) celery
- 1 bay leaf
- 1 teaspoon thyme, dried
- 0.5 teaspoon ½ black peppercorns
- 2 clove (s)
- 0.25 teaspoon ¼ salt
Print Recipe
Pin Recipe Instructions
- For the marinade:
- Bring the red wine and vinegar to the boil. Clean and roughly dice the onion, carrot and celery, add all the spices. Cover and simmer for 5 minutes, then allow to cool.
- Cut the wild boar meat into 3-4 cm cubes, place in the cold marinade and cover and let sit in the refrigerator overnight (at least 12 hours), mix more often (if you are not asleep). It is practical: fill the wild boar with the marinade in a freezer bag and seal it airtight; simply squeezing it together has a clean mixing effect.
- Remove the meat cubes from the marinade, drain and dab with kitchen paper. Pour marinade through a fine sieve, collect and set aside.
- Heat 5 tablespoons of oil in a Dutch oven and brown the meat in portions. Salt and pepper, pour in half of the marinade and stew the meat in a closed saucepan for 90 minutes.
- Soak the dried plums in the remaining marinade. Soak 30 g raisins in water.
- Drain the plums and raisins while collecting the marinade. Cut the plums into fine strips, finely chop the onion and 1 teaspoon rosemary.
- Melt two tablespoons of butter in a pan, sauté the onion until translucent, stir in the plums, orange peel, raisins and rosemary, mix and pepper, pour in the marinade and simmer.
- After about 60 minutes of braising time, add the mixture to the meat in the casserole, braise for another 20 minutes, season with salt and pepper.
- Sprinkle with toasted pine nuts before serving.
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