Sauerbraten From the Leg of Wild Boar

1. 2 days before mix vinegar and red wine. Remove the peel from the carrots and celery and cut into 1 cm cubes. Onions peel and also cut into cubes, the whole to the wine-vinegar mixture form. Crush juniper, new spice and pepper. Together with cloves and bay leaves form to the wine-vinegar mixture. Tie the leg tightly with spagat like a rolled roast, place in the marinade (it should be completely covered by marinade), cover and marinate in the refrigerator for 2 days.

2. on the day of preparation, remove the meat from the marinade, dry it and rub it with salt all over. Pour the marinade through a sieve, measure 400 ml. Keep the vegetable cubes and spices. 3.

Preheat the oven to 170 °C (gas 1-2, convection oven 155 °C).

Heat the lard in a roasting pan and sear the meat on all sides at a high temperature. Remove the meat and fry the vegetables in the same saucepan. Add the paradeis pulp and sauté for 30 seconds. Pour about 1/2 of the measured marinade and game stock into the cooking pot, pour in the meat again, let the marinade bubble up, then steam the whole thing in the closed cooking pot at low temperature for 2 hours on the lowest rack, gradually adding the remaining marinade and game stock.

Remove the seeds from the dried dates and cut them into 5 mm thin slices. After half an hour of cooking, crumble the pumpernickel into the stock. At the end of the cooking time, add the

Related Recipes:

Roasted Leg of Venison with Fresh Figs(*) Matignon Vegetables and spice ingredients cut into small cubes or flakes: the shorter the cooking time... False Wild Boar Roast IIn the case of the meat, score the layer of fat that is present crosswise, if desired. For the marinade, dice... Puff Pastry Fritters W. Game – Rissole Au Salpicon De GibiPreparation – Roll out half-leaf dough and cut out round cookies of 14 cm ø and put them to cool... Sauerbraten From the Deer with Currant Sauce- *(*) Sauerbraten from the deer with currant sauce and cranberry buns. Put all the ingredients to the marinade... Sauerbraten of Turkey Top Leg with Red Cabbage and Potato DumplingsFor the dressing: remove the skin from the onions, carrots and celery and cut into slices or cubes. Rinse the... Sherry Cream Fillet with Chanterelles and Potato NoodlesClean, rinse and chop the greens, halve the onion and crush the juniper. Sear the saddle of venison in an... Sauerbraten of Venison Shoulder with Yeast Dumplings – V.KlinkVinegar [1], red wine and slightly crushed juniper berries in a shallow baking dish form. Place the meat in... Braised Wild BoarFor the marinade, chop the carrots, onions, celery and garlic cloves and mix with the herbs, which have also... Daube Provençale of VenisonCoarsely dice the venison. Halve the shallots and finely slice the carrots. Spread meat cubes evenly in a... Hare PepperDivide or chop hare young into smaller pieces and cover entirely with the boiling game pickle. Cook on low...