ReceptnaptárWildschweinbraten (roast wild boar with red wine gravy and cranberries)
Wildschweinbraten is one of the highlights of the German autumn-winter game season: dark, aromatic meat with a red wine and juniper gravy and cranberries. Slow roasting makes the meat tender and flavourful. It is food for festive occasions.
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Method
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- Season the meat with salt and pepper and rub with the juniper.
- Brown it on all sides in hot oil in a roasting dish, then remove.
- Fry the diced vegetables in the fat and add the tomato purée.
- Pour in the wine, bring to the boil and return the meat.
- Add the beef stock and bay leaves, cover and roast at 160°C for 2 hours 15 minutes, until the meat is tender.
- Remove the meat and rest it; strain the gravy, reduce until thick and stir in the cranberry jam and cream.
- Slice and serve with dumplings and red cabbage.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not roast game meat too fiercely; it needs long, slow heat.
- Be generous with the juniper, as it rounds out the gamey flavour.
- You can marinate it in red wine the day before.
Frequently asked questions
Where can I buy wild boar?
At a game shop, at a butcher in the hunting season, or frozen.
From pork?
Pork shoulder is similar, though less gamey.
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More german ideas
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- Eisbein (smoked pork knuckle with sauerkraut)
- Käsespätzle (cheese spätzle with fried onion)
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- Schweinebraten mit Knödeln (Bavarian roast pork with crackling and dumplings)
- Kohlrouladen (German stuffed cabbage rolls in gravy)
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