Wild boar sauerbraten from the Dutch oven
Ingredients
for 4 people
• approx. 1.8 kg wild boar meat
from the upper shell of the mallet
• Clarified butter for frying
• 1 tbsp tomato paste
• Red wine
for the brew:
• 100 ml brandy vinegar
• 300 ml red wine
• 500 ml lukewarm water
• 50 g each onion,
Celery and carrots, diced
• 1 tbsp salt
• 1 tbsp game spice (ready-made product
or mixed with fennel seeds,
Cumin, anise, fenugreek,
Turmeric, black cardamom,
Black cumin)
• 6 cl Gin
preparation
Put the meat in a sealable bowl and add the prepared vegetables. Pour in the brandy vinegar, water and red wine until the meat is almost covered. If the specified amount of liquid is not enough, top up with more red wine. Add the spices and gin and seal the bowl. Leave the whole thing to rest in a cool place for 6 days.
Heat up the Dutch oven and add some clarified butter. Remove the roast from the stock and dry it well, strain the root vegetables from the stock, collecting the stock. Fry the meat in the hot clarified butter from
Fry on all sides. Remove from the DO and set aside. Now fry the root vegetables together with the tomato paste and deglaze with a little red wine. Add the wild boar roast again and fill with 2/3 of the stock. Put 9 briquettes under the pot and 15 on top of the lid and let the sauerbraten simmer in the DO for about 2-3 hours. Add the remaining stock if necessary.
Serve with the napkin dumplings.
FIRE&FOOD Issue 1-2016
