John Myers
Roast Wild Boar with Cranberry Sauce
The perfect roast wild boar with cranberry sauce recipe with a picture and simple step-by-step instructions.
- 1500 g Roast wild boar
- For the stain
- 750 ml Red wine
- 0,5 Organic lemon
- 2 Onions
- 10 Peppercorns
- 7 Allspice grains
- Star anise
- 3 Cloves
- 7 Juniper berries
- 2 Garlic cloves
- 1 cm Fresh ginger
- 1 bunch Soup vegetables
- 1 Bay leaf
- For the roast
- 1 Onion
- Thyme
- Rosemary
- Salt
- Pepper
- 1 tbsp Tomato paste
- Sauce gingerbread
- Cream
- 2 tbsp Cranberries / Cranberries
- Parry the roast wild boar. Cut the lemon, ginger root and onion into thin slices. Cut the garlic cloves into slices. Put the spices in a spice bag and cut the soup vegetables into pieces. Mix all ingredients for the marinade together. Place the meat in a container or freezer bag and pour the marinade over it. Let it soak in the marinade for two to three days.
- Heat the roasting lard in a casserole and fry the drained meat, rubbed with salt, pepper and herbs, on all sides in the hot fat. Then fry an onion cut into slices and the vegetables (strain beforehand and collect the stock) from the marinade. Roast the tomato paste and then deglaze with the marinade. Add the spice sachet from the marinade.
- Cover the casserole and put it in the oven at 150 ° C. During the frying process, pour the marinade over the meat from time to time. The roast is done after approx. 2 – 3 hours. For the last hour, remove the lid and add the gingerbread sauce.
- Remove the meat from the sauce, pour the sauce through a sieve. Remove the spice sachet. Cream and with some of the vegetables from the sauce and puree, thicken the sauce with it, season with the cranberries, salt and pepper.
- There are also bread dumplings, potatoes or spaetzle, Brussels sprouts or red cabbage.
- TIP – you can also replace the lingonberries with blueberries or jam.
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