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!

Reviews & Comments 3

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    " It was excellent "
    vikirose13 ate it and said...
    Yes!- Really flavorful natural meat. Thanks!
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    " It was excellent "
    ivy ate it and said...
    This sounds great too. Now is the time for me to try this one as well.
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  • linebb956 6 years ago
    Two recipes in a day for wild boar... My friend will love it. Passing this on to him!
    Was this review helpful? Yes Flag

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