120 min. total time
Ingredients for 2 portions
| 500 | g | Wild boar meat (leg or shoulder) |
| 700 | g | Root vegetables (carrots, celery, leeks) |
| 0.25 | l | Soup (or game stock) |
| 0.5 | l | Water |
| 1 | Piece | Onion (medium) |
| 1 | Shot | Apple juice |
| 1 | Pinch | Thyme |
| 1 | Tbsp | Lard |
| 1 | Pinch | Coriander |
| 1 | Pinch | Juniper berries |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Preparation
- First, clean the meat. Then prepare a broth for pouring from the meat scraps, 200g root vegetables, 1 onion, and 1/2 liter of water, salt, and pepper (season with some soup seasoning if desired).
- Season the meat with salt and pepper from the mill and fry it in hot lard until browned. Remove the meat from the pan and place it in a roasting dish (= rectangular pan) in the preheated oven (about 180 degrees).
- In the remaining roast, roast 500g roughly diced root vegetables and 1 roughly chopped onion, add fresh thyme sprigs, coriander, and juniper berries.
- Finally, deglaze with cider and pour in the prepared broth. Pour the sauce over the meat and simmer in the oven for about 1 hour.
- Finally, slice the meat thinly and arrange it. Strain the juice, mount with cold butter, and nap over the meat.
Nutrition score
457
15,95 g
56,98 g
21,24 g
120 min. total time | 30 min. preparation time | 90 min. cook & rest time
