John Myers
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Sauerbraten from Wild Boar in Red Wine Sauce
The perfect sauerbraten from wild boar in red wine sauce recipe with a picture and simple step-by-step instructions.
marinade
- 250 ml Dry red wine
- 250 ml Vegetable oil
- 125 ml Red wine vinegar
- 2 Bay leaves
- 1 Rosemary sprig fresh
- 3 Fresh thyme sprigs
- 4 Allspice grains
- 3 Cloves
to fry
- 300 g Cut the onions into narrow wedges
- 250 g Celery cut into narrow strips
- 150 g Cut leek rings
- 50 g Cut the carrot into slices
- 2 tbsp Vegetable oil
- Salt
- Black pepper from the mill
- Paprika powder
- 3 tbsp Tomato paste
- 300 ml Dry red wine
- 50 ml Cream
Decoration
- Fresh herbs
1-2 Tage vorher
- Rinse the meat with cold water, pat dry with kitchen paper and place in a large bowl. Then add red wine, vegetable oil, red wine vinegar, herbs and spices and cover and chill
preparation
- Put the meat with the marinade in a sieve, put the spices in a small bowl and then pat the meat dry. Remaining marinade for the bin …
- Heat the vegetable fat in a large roasting pan, sear the meat on all sides and season it well with salt, paprika and pepper. Then put it back in the roaster.
- Add onion wedges and fry. Then add the celery slices, leek rings and the carrot slices and fry for about 3 minutes. Add tomato paste, mix and sweat ..-
- Deglaze the whole thing with red wine and red wine vinegar and add the spices from the marinade again
- Cover and let simmer over low heat for about 2-2.5 hours
- Now take out the meat and keep it warm
sauce
- Now pour the gravy through a sieve into a bowl. Do not pour into the roaster and stir in the cream, season with salt and pepper.
serve
- Cut the roast into slices and either arrange with the sauce on a plate to serve or serve on plates with the side dish
garnish
- Red cabbage and spaetzle or dumplings
annotation
- Starter: Kohlrabi and garlic soup Dessert: baked peach with honey and vanilla ice cream
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