Braised Wild Boar in Hetschepetsch Sauce


Rating: 3.70 / 5.00 (30 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:



For the stain:











For the completion:






Instructions:

Remove black skins from the leg of wild boar, wash and pat dry. Cook a pickle from the given ingredients and put the leg in the boiling pickle. Spike an onion with cloves and brown it all around in melted butter. Add the onion to the marinade and cook the leg in the marinade for 1 to 2 hours until soft and cool. Remove the wild boar meat from the bone, cut into bite-sized pieces and place in a casserole dish. Degrease the marinade. Pour about 200 ml of the marinade over the meat, bring to the boil again slowly until the meat has warmed up again and, after a short boil-down, thicken the sauce with Hetschepetschmelade. It goes well with chestnuts, salty potatoes, root vegetables or red cabbage.

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