Wild Boar Pepper

Pasta dishes are always a good idea!

You can use legs of hare, shoulders of roe deer or young boar, of course, as well as fallow deer or stag. You can use legs of hare, shoulders of roe deer or young wild boar, of course, as well as fallow deer or stag.

Boil water, vinegar, wine and spices, simmer on low heat for about ten minutes and cool repeatedly. Cut the meat pieces, if the cooking pot allows it, whole or each into large portion pieces. Rinse the pieces, remove fat sections and all loose rags, clean bullet holes if necessary.

Place in a large casserole or possibly roasting pan. Clean and coarsely dice garlic, carrots, onions, and leeks and fill around meat pieces in crockpot. Pluck the parsley leaves from the stems and set aside with the lid closed. Tie the stems into a bunch with kitchen twine. Pour the cooled marinade over the pieces of meat. Marinate them in this dressing for two or three hours at room temperature, occasionally turning the pieces to the other side so that the dressing reaches all of them.

If you want to give the meat a longer seasoning bath, put the meat pieces and the prepared vegetables as well as the parsley stems in a large, sturdy plastic bag or in a freezer bag, pour the cooled roasting juices into it.

Close the bag, now immerse the meat pieces in the broth.

Related Recipes:

Gratinated Red Deer FilletsFor the baked red deer fillets, cut the deer meat into portions and season with pepper and game salt. Slice... Stuffed Boar HeadThe bones and the meat are removed from the skin of the well-cleaned head. The cut meat is minced with veal... Zipfer Horseradish MeatFor the Zipfer Krenfleisch, first cut the pork into cubes, whereby any bacon rinds can be used as a flavor... Fish and Cabbage Stalk Lasagna(*) for a wide ovenproof dish of 2 1/2 liters, greased, should offer for 4 people White sauce: warm butter... Chicken Breast with Herb CrustPluck the parsley leaves from the stems and chop finely. Remove the crust from the bread and cut into small... Tagliatelle with Rabbit Ragout – Emilia RomagnaPasta dishes are always a good idea! 1. rabbit rinse, dry, cut into portion pieces. Clean and dice the liver... Panachee of Noble Fish with Vogerlsalat and Balsamic Vinegar DressingPreparation of the fish: Fillet the fish, cut the tranny parts of the salmon into small pieces. Remove the... Chicken Legs on Fennel-Pepper VegetablesPreheat oven to 190 °C. Season the legs with salt, pepper and herbs. Heat oil (I) in a roasting pan and brown... Cola ChickenFor the cola chicken, peel and chop the onion, garlic and ginger. Make a marinade with the above ingredients... Roast Pork with CrustFor the roast pork, score the rind crosswise with a knife. Finely crush the peeled garlic with salt...