Wild Boar
From kochhexe 16 years ago
- 240 minutes to make
- Serves 4
Wild boar take a piece for roasting (with a pig it would be part of the hind leg, the ham part), abut 3 lbs day before brush meat with paste made of puree of paprika tomato puree olive oil nutmeg, cloves, crushed bay leaves, cinnamon, pepper corns red wine wrap in saran wrap, place in china bowl in fridge. Read more Remove meat from fridge about 1 – 2 hours before cooking Heat oven to 200 DEGREES CENTIGRADE: In large skillet or oven-proof roasting dish brown meat on all sides, remove, set aside In same roasting pan lightly brown chopped shallots (?small flat onions), celery, carrots and some garlic, add game fond (I buy it ready-made in a glass, from Lacrois or Jensen) and about 2 cups of red wine, add meat, salt and pepper. Put roasting dish in oven, turning down heat immediately to about 90 DEGREE CENTIGRADE. Leave to roast for about 4 – 5 hours, depending on size. Remove meat from baking dish,keep warm. add some more wine or stock, scraping off all brown residue. Pour gravy through sieve, pressing with spoon to get all liquid out. Reduce liquid by lettingit cook for about 15 minutes. Season to taste, with some more powerdered cloves,honey, etc. Now, take a small peace of very dark chocolate (must be at least 85%) and stir into gravy. That makes it perfect. I have used it since I’ve done this for the first time years ago for quite a few dark roasts, like deer and game hare. Delicious – trust me! See less
Ingredients
- Wild boar shopping list
- puree of paprika shopping list
- tomato puree shopping list
- olive oil shopping list
- nutmeg, shopping list
- cloves, shopping list
- crushed bay leaves, shopping list
- cinnamon, shopping list
- pepper corns shopping list
- red wine shopping list
- shallots (?small flat white onions) shopping list
- carrots shopping list
- garlic shopping list
- celery shopping list
- pepper shopping list
- salt shopping list
- game fond shopping list
- honey shopping list
- small piece of 85% dark chocolate shopping list
How to make it
- Day before brush meat with paste made of
- puree of paprika
- tomato puree
- olive oil
- nutmeg, cloves, crushed bay leaves, cinnamon, pepper corns
- red wine
- wrap in saran wrap,
- place in china bowl in fridge.
- Remove meat from fridge about 1 – 2 hours before cooking
- Heat oven to 200 DEGREES CENTIGRADE:
- In large skillet or oven-proof roasting dish brown meat on all sides, remove,
- set aside
- In same roasting pan lightly brown chopped shallots (?small flat onions), celery, carrots and some garlic,
- add game fond (I buy it ready-made in a glass, from Lacrois or Jensen) and
- about 2 cups of red wine,
- add meat, salt and pepper.
- Put roasting dish in oven,
- turning down heat immediately to about
- 90 DEGREE CENTIGRADE.
- Leave to roast for about 4 – 5 hours, depending on size.
- Remove meat from baking dish,
- keep warm.
- add some more wine or stock, scraping off all brown residue.
- Pour gravy through sieve,
- pressing with spoon to get all liquid out.
- Reduce liquid by letting it cook for about 15 minutes.
- Season to taste, with some more powerdered cloves,honey, etc.
- Now, take a small peace of very dark chocolate (must be at least 85%) and stir into gravy.
- That makes it perfect. I have used dark chocolate for quite a few dark roasts like deer and game hare since I’ve done this for the first time years ago , . Delicious – trust me!
People Who Like This Dish 3
- ivy Whereabouts, Unknown
- vikirose13 Habo Sweden, SE
- abermouse Louisville, KY
- kochhexe Butzbach, DE
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Yes!- Really flavorful natural meat. Thanks!
vikirose13
in Habo Sweden loved it
-
This sounds great too. Now is the time for me to try this one as well.
ivy
in Whereabouts loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "