Wild Boar Shoulder Very Easy
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 3 hrs 20 mins |
| Total Time | 3 hrs 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 ½ kg boar shoulder with bone
- 0.25 liter ¼ red wine, dry (Merlot)
- 400 ml game stock
- 1 bunch soup vegetables
- 1 tablespoon tomato paste
- 2 juniper berries
- 2 small Piece (s) bay leaves
- 2 onion (s), if not included with the vegetables
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 degrees.
- Rub the shoulder with oil and salt. Clean the vegetables and chop them roughly.
- Now mix the vegetables with the tomato paste, put them in a roasting pan, put the shoulder on top and let them roast for about 20 minutes, until the shoulder and the vegetables have got some color. Then add the remaining ingredients and put the lid on. Turn back the oven and let everything simmer at 120 degrees for about 3 hours.
- When you have finished the sauce (strain the vegetables and reduce or thicken the sauce, season to taste), you can leave the shoulder in the oven on the wire rack.
- It goes well with fried Chinese cabbage and mashed potatoes
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