John Myers
Contents
show
Wild Boar Roulade with Cranberry Sauce on Tossed Pointed Cabbage and Potato Bay
The perfect wild boar roulade with cranberry sauce on tossed pointed cabbage and potato bay recipe with a picture and simple step-by-step instructions.
Wild boar roulade
- 5 piece Wild boar roulade
- 1 pinch Salt and pepper
- 1 pinch Venison Seasoning
- 1 piece Beetroot
- 100 g Wild boar meat fresh (average)
- 250 g Turkey breast
- 1 bunch Parsely
- 250 ml Cream
- 3 piece Juniper berries
- 1 shot Oil
- 2 piece Carrots
- 0,25 piece Fresh celery
- 1 piece Onion
- 1 tsp Tomato paste
- 200 ml Red wine
- 2 piece Bay leaves
- 2 piece Allspice grains
- 3 piece Juniper berries
- 1 piece Leek
- 2 tsp Sauce binders
- 3 tbsp Cranberries / Cranberries
Panned pointed cabbage
- 1 piece Cabbage
- 1 piece Shallot
- 1 tbsp Butter
- 50 g Pine nuts
- 1 piece Tomato
- 1 pinch Salt and pepper
Potato dumplings
- 300 g Waxy potatoes
- 150 g Flour
- 100 g Quark
- 1 piece Yeast cubes
- 50 ml Milk warm
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- 1 piece Egg yolk
- 1 shot Cream
Roulades
- For the roulades, season 5 equal-sized wild boar roulade slices with salt, pepper and game spices.
- Cook the beetroot until soft, peel and cut into 1 cm thick pieces – leave 5 strips. Chop wild boar and turkey meat. Mix the meat and beetroot with a little salt, pepper and parsley (to taste) with the cream and juniper berries in a blender or food processor.
- Brush the meat with the farce, place a strip of beetroot in the middle. Fold in the sides of the meat, roll them up, lay them next to each other and connect with a shashlik skewer. Sear them in oil in a pan and then take them out.
- 2 Peel and dice the carrots, celery and an onion and brown them in a little oil in a pan. Add 1 teaspoon of tomato paste, continue to fry.
- Deglaze with 250 ml of water. Let the stock reduce and deglaze again. Pour 200 ml of red wine on top. Place the roulades in a roaster and pour the stock over them.
- 2 Bay leaves, 2 crushed allspice and juniper berries, spread the leek (only the green one) on the meat. Cook in the oven at 180 ° C until a core temperature of 95 ° C is reached. Wild boar meat should always be well done.
- Strain the sauce stock through a sieve and thicken with a sauce thickener. Just before serving, add the cranberries and bring to the boil.
cabbage
- Clean the pointed cabbage, slice it finely and sweat it in butter with finely chopped shallots in butter – cover.
- Toast the pine nuts. Peel a tomato, cut it into small cubes and add to the cabbage – let it steep for another 5 minutes. Season to taste with salt and pepper.
Potato dumplings
- For the potato dumplings, peel the potatoes, boil them and press them into a bowl.
- Mix the flour and quark in a bowl and dissolve the yeast cube in warm milk. Add pepper, salt and nutmeg and mix the mixture with a hand mixer. Let rise in a warm place for at least 1 hour.
- Form small balls with an ice cream spoon and place them next to each other on a well-greased tray. Brush with a mixture of 1 egg yolk and a little cream. Bake in the oven at 160 ° C for about 20 minutes until golden. Serve everything together.
Facebook Comments