John Myers
Contents
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Ingredients
- 1 Pc. Boar leg
- 1 bunch Soup greens fresh
- 1 Espresso cup Balsamic vinegar
- 3 tablespoon Beet syrup
- 500 g Chestnuts
- Rosemary, thyme, juniper berries, allspice, pepper, salt
- 1 glass Cranberries from the glass
Instructions
- Cut out the tendons, chop the herbs, mortar the juniper berries, pepper and allspice. Mix with balsamic vinegar, sugar beet syrup and salt to a marinade. Rub the meat with it, add the cut soup greens and let it steep for a day or two
- Remove the meat, sear it on both sides. Rub with cranberries. Then leave in the closed roaster with stain in the oven for two hours at 190 degrees. Pour in some water from time to time
- Roast chestnuts in a pan. Remove the meat, keep it warm and let it rest. Drain the sauce, puree the chestnuts, vegetables and the rest of the cranberries and stir into the sauce until the consistency is right.
- With bread dumplings and red cabbage or Brussels sprouts.
- Uncork a strong red wine.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 45.4gProtein: 2.6gFat: 1.6g
