John Myers
Contents
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Ingredients
roast wild boar
- 1 kg Wild boar leg fresh
- 3 tbsp Olive oil
- 2 Pressed solo garlic
- 2 Fresh thyme
- 400 ml Dry red wine
- 600 ml Water
- 1 Glass Pasta sauce, tomatoes and grilled vegetables
- Salt
- Black pepper from the mill
Sage potatoes
- 1,2 kg Gourmet potatoes - small potatoes with the skin, cut in half
- 12 leaf Sage fresh - chopped
- 6 tbsp Corn oil
- Salt
- Ground white pepper
Balsamic Savoy Cabbage
- 1 kg Savoy cabbage cut into strips
- 1 Diced onion
- 6 tbsp Olive oil
- 2 Pressed solo garlic
- 300 ml Chicken broth
- 5 tbsp Dark balsamic vinegar
- 2 tbsp Forest honey
- Salt
- Ground white pepper
Instructions
roast wild boar
- Rinse the leg of wild boar with cold water and pat dry. Heat the olive oil in a grill pan. Fry the wild boar well all over.
- Add the garlic and thyme sprigs and fry everything briefly
- Deglaze with red wine, water and pasta sauce, cover and cook over a medium heat for 1.5 hours. Turn the meat every now and then. Finally, remove the meat, cut it into slices and season the sauce well with a dark sauce thickener, salt and pepper.
Sage potatoes
- Wash potatoes well and cut in half - put in a large bowl. Pour oil over it, season with salt and pepper, add sage and mix everything well and place in a baking dish.
- Bake in a heated oven at 160 ° C for 60 minutes
Balsamic Savoy Cabbage
- Heat the olive oil in a large saucepan, sauté the onion and add the savoy cabbage, cut into strips and washed, and sauté. Add the garlic and sauté for a few minutes. Deglaze the whole thing with the chicken stock and cover and simmer for 30 minutes over medium heat. Then remove the lid and increase the heat so that the broth boils down. Reduce the heat again, add the balsamic vinegar, honey, salt and pepper and mix everything well.
to dish out
- You can arrange and serve everything together on the plates or each one separately on a plate.
- For dessert there was walnut ice cream (bought) with eggnog over it
- My husband had been looking forward to the wild boar and had to watch him eat because he is out of action with gastrointestinal flu.
Addendum:
- I have known game on the table from childhood, as we had several foresters in the family. My father prepared the meat and wild boar was always put in buttermilk. What really appealed to me about this recipe was that I didn't have to put the meat in buttermilk and I can tell you it was just delicious!
Nutrition
Serving: 100gCalories: 199kcalCarbohydrates: 1.8gProtein: 7.2gFat: 17.2g
