Pepper Tocany From Fresh

The most suitable is the leaf or the leg of the fresh boar, but it is also possible to use small meat. Remove the bones, tendons and rind from the meat, cut into strips, rinse in water that has been renewed several times and scald. Cut smoked bacon into small cubes, roast until translucent, add the onion slices and roast as well. Add the meat, salt, pepper, crushed and chopped garlic and a little bit of thyme and roast at high temperature until all the liquid evaporates. Add a small amount of red wine and cook at a moderate temperature with the lid closed. Always replace the evaporated liquid with a little bit of red wine and continue cooking.

When the meat is half cooked, stir in 1 tbsp. of paradeis pulp. When the meat is almost tender, cook the drippings and repeatedly add enough red wine so that the sauce is neither too thick nor too thin, add more salt, season with pepper and finish simmering. Pour into a warmed dish, pour the gravy over it and serve hot on the spot.

Serve with steamed mushroom rice or long grain rice, but also roasted potatoes go very well with it.

In addition to the fine inherent taste of this characteristic game dish, the coarsely ground pepper dominates.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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