John Myers
Contents
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Ingredients
Insert 3 days:
- 1 kg Wild boar meat fresh (average)
- 1 liter Buttermilk
Begin :
- 1 tablespoon Clarified butter
- 1 Pc. Diced carrot
- 1 Pc. Diced parsnips
- 1 Pc. Diced onion
Spices:
- Fennel seeds
- Pimento
- Cinnamon
- Cardamom
- 3 Pc. Cloves
- 5 Pc. Juniper berries
- Salt and pepper
pour on:
- 1 shot Portuguese red wine dry
- 175 ml Beef stock
- 1 bunch Dill stalks
- 3 Pc. Lovage fresh
- 2 Stalk Fresh celery leaves
- 3 Pc. Bay leaves
- 1 tablespoon Mustard
Vegetable side dish:
- 2 Discs Turnip
mixed salad:
- 2 Servings Lettuce
- 1 Pc. Tomato
- 4 Pc. Radish
- 1 teaspoon Mustard
- Wine vinegar
- Corn oil
- 1 pinch Sugar
- Salt and pepper
Dumplings:
- 1 packet Dumplings
- Cold, salted water
Instructions
insert 3 days:
- Soak wild boar in buttermilk, turn daily. Wash off on the 3rd day (evening), pat dry.
Begin :
- Peel and dice the carrot, onion and parsnip. Cut 2 slices of turnip, peel, cut out hearts + stars. Cut the lovage + celery into small pieces.
- Clean, wash and spin dry the salad. Wash and cut radishes. Wash tomato cut. Arrange the onion, add the mustard.
Roast meat :
- Heat the butter lard, season the meat with the spices (all in mills), fry, turn. Add the carrot, parsnip, onion, fry, deglaze with red wine + stock. Stew the meat for 1 hour, then switch on the side dishes + continue cooking after 30 minutes.
- Let the bread dumplings soak in cold salted water for approx. 10 - 15 minutes. Then bring to the boil, but then just let them simmer.
- Place the turnip in cold, salted water, blanch promptly, toss in butter.
- Add mustard to the sauce, fish out the bay leaves and mix up the sauce.
- Arrange, make the salad, portion.
Nutrition
Serving: 100gCalories: 107kcalCarbohydrates: 2.3gProtein: 10.4gFat: 6.2g
