Stuffed roasts made from wild boar and minced beef

Ingredients for 6 servings:

• 700 g minced wild boar meat
• 800 g minced beef
• 2 rolls
• 3 eggs
• 3 garlic cloves, fresh
• 60 g carrot(s)
• 120 g leek
• 1 m.-sized onion(s)
• salt and pepper
• 1 bunch parsley, flat or curly
• 20 leaves of wild garlic (approx.)
• 80 g feta cheese
• 1 egg(s), hard-boiled
• some olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Also to be enjoyed cold. Filled with wild garlic, leek, egg, and feta cheese.

You will need three aluminum trays, approximately 19 x 9 x 6 cm, with a capacity of 1 liter. Dice the carrots, onions, and half of the leek and fry in oil until soft. Let cool and add to the minced meat. Add the soaked and squeezed bread rolls, the eggs, and the finely chopped or pressed garlic. Mix well and season with salt and pepper. Chop the parsley and stir in at the end. Cut the feta into four sticks (it can also be chopped), slice the other half of the leek lengthwise into thin strips, and slice the hard-boiled egg lengthwise. Wash the wild garlic and pat dry. Divide the meat mixture into three portions (one for each aluminum tray) and brush the aluminum trays with a little oil. In the first aluminum tray, first spread one-third of the allocated meat mixture onto the base, then add a few wild garlic leaves and leek strips. Spread the second third of the meat mixture on top, then add a few more wild garlic leaves and leek strips. Place the final third of the meat mixture on top and press down. Repeat with the second aluminum tray, but instead of the leek, spread the feta sticks on the wild garlic leaves. For the third aluminum tray, then place the egg slices on the wild garlic leaves. Place all three aluminum trays in the oven preheated to 180°C (fan oven). Roast uncovered for 45 to 50 minutes, then let the meatloaf rest for a few minutes.