roast wild boar, © Anna Hoychuk /© Anna Hoychuk /

Ingredients for 4 persons:

  • 1.5 kg wild boar
  • 2 tsp rosemary, dried
  • 2 teaspoons thyme, dried
  • Salt pepper
  • 2 garlic cloves, peeled and diced
  • 3 tbsp oil
  • 2 onions
  • 2 carrots
  • 400 ml Portuguese red wine
  • 400 ml broth or game stock
  • 3 tomatoes
  • 4 tablespoons honey
  • 200 g cranberries, from the glass
  • 200 ml of cream

Mix salt, pepper, rosemary, thyme, garlic cubes and oil. Rub the boar roast with it and cover it overnight in the fridge.

The next day roast the meat in a roasting pan. Add the onion and carrot cubes. Deglaze with the red wine and the broth (or game stock). Add the skinned and diced tomato pieces. Brush the roast on top with honey.

Cover and simmer for about 2 hours in a preheated oven (200 degrees top / bottom heat).

When the meat is cooked, remove the roast from the roasting pan and keep warm. For the sauce, mix the stew and the gravy with the cranberries and pass. Add the cream and bring to a boil again. Finally, season to taste and serve with the meat.

Spätzle or bread dumplings and red cabbage taste good.

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