Roast wild boar on apple red cabbage

Name: Roast wild boar on apple red cabbage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 collar Soup Greens; 2 Onions; 12 Juniper berries; 1 TABLESPOON black peppercorns; 1.25 kg Roast wild boar (fresh or defected; from the leg, boneless); 4 Bay leaves; 1 (0,7 l) bottle of dry red wine; 125 ml Red wine vinegar; 1 TEASPOON dried thyme; 7-10 Tbsp Salt; 40 g clarified butter; 1/2 l clear broth (instant); 1 (approx. 800 g) small red cabbage; 1/4 l apple juice; 2 Cloves; 7-10 Tbsp white pepper; 1 sour apple; 750 g Potatoes; 1/2 bunch Parsley; 2-3 TABLESPOONS dark sauce thickener; 1-2 TABLESPOONS Sugar; 7-10 Tbsp Apple slices and cranberries; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 Onions
12 Juniper berries
1 TABLESPOON black peppercorns
1.25 kg Roast wild boar (fresh or defected; from the leg, boneless)
4 Bay leaves
1 (0,7 l) bottle of dry red wine
125 ml Red wine vinegar
1 TEASPOON dried thyme
7-10 Tbsp Salt
40 g clarified butter
1/2 l clear broth (instant)
1 (approx. 800 g) small red cabbage
1/4 l apple juice
2 Cloves
7-10 Tbsp white pepper
1 sour apple
750 g Potatoes
1/2 bunch Parsley
2-3 TABLESPOONS dark sauce thickener
1-2 TABLESPOONS Sugar
7-10 Tbsp Apple slices and cranberries
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and cut the soup greens into pieces. Peel and quarter one onion. Crush juniper berries and a teaspoon of peppercorns. Wash the meat and rub with juniper berries and peppercorns.
2
Place in a bowl with soup greens, onion, two bay leaves, red wine and vinegar, except for three tablespoons. Cover and marinate in a cool place for 24 hours. Turn once in between. Dab meat dry.
3
Pour marinade through a sieve. Cut bay leaves finely. Crush remaining peppercorns. Rub the meat with laurel, thyme, salt and pepper. Heat 20 grams of clarified butter in a roaster and fry the meat while turning.
4
Add vegetables, braise briefly and deglaze with stock and 1/4 litre marinade. Without lid, roast in a preheated oven (electric: 200 °C/ gas: level 3) for 1 1/2 hours. Add stock from time to time.
5
Clean and wash the red cabbage and cut into fine strips. Peel and chop the remaining onion. Heat the remaining clarified butter in a pot, braise the red cabbage and onion in it. Pour on apple juice and the remaining red wine vinegar.
6
Add remaining bay leaves, cloves, salt and pepper. Cover and stew for one hour. Wash, peel and quarter the apple and cut out the core. Cut the apple quarters into thin slices and add to the red cabbage.
7
Wash and peel the potatoes and cook them in boiling salted water for 20 minutes. Wash parsley, dab dry and chop. Wrap the roast in foil and let it rest for ten minutes. In the meantime, pour frying stock through a sieve into a pot.
8
Bring to the boil, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Drain the potatoes, let them steam and toss with parsley. Season red cabbage with salt, pepper and possibly sugar.
9
Arrange on a plate with the roast and parsley potatoes. Garnish with apple slices, cranberries and laurel as desired.