Sauerbraten of wild boar with red cabbage

Name: Sauerbraten of wild boar with red cabbage
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 4 Onions; 1 collar Soup Greens; 225 ml Red wine vinegar; 1 l Red wine; 4 Bay leaves; 4 Cloves; 2 TEASPOONS Juniper berries; 1 TEASPOON Peppercorns; 5 Allspice seeds; 2 kg Leg of wild boar (boneless); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 (approx. 1.2 kg) Red cabbage; 3 TABLESPOONS clarified butter; 1 Cinnamon stick; 250 ml apple juice; 2 discs Toast; 1 package (750 g) Potato dough "Thuringian style"; 2 Apples; 2 TEASPOONS Cornstarch; 7-10 Tbsp Sugar; 200 g redcurrant jelly; 4 Stem(s) Marjoram; 7-10 Tbsp Kitchen yarn; 1 (6 litres capacity) Freezer bag

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 6

4 Onions
1 collar Soup Greens
225 ml Red wine vinegar
1 l Red wine
4 Bay leaves
4 Cloves
2 TEASPOONS Juniper berries
1 TEASPOON Peppercorns
5 Allspice seeds
2 kg Leg of wild boar (boneless)
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 (approx. 1.2 kg) Red cabbage
3 TABLESPOONS clarified butter
1 Cinnamon stick
250 ml apple juice
2 discs Toast
1 package (750 g) Potato dough "Thuringian style"
2 Apples
2 TEASPOONS Cornstarch
7-10 Tbsp Sugar
200 g redcurrant jelly
4 Stem(s) Marjoram
7-10 Tbsp Kitchen yarn
1 (6 litres capacity) Freezer bag

Directions

1
Peel 2 onions and chop them roughly. Clean, wash and peel the soup greens and dice them coarsely. Tie the meat together tightly with kitchen twine. Put 125 ml vinegar, 750 ml red wine, 2 bay leaves, cloves, 1 teaspoon juniper berries, peppercorns, allspice, soup vegetables and meat in a large freezer bag.
2
Close tightly and place in a bowl. Leave to stand in the refrigerator for 2 days, turning the bag several times during this time.
3
Lift the roast out of the marinade. Pour the marinade through a sieve and collect the liquid. Dab roast dry with kitchen paper and rub with salt. Heat the oil in a large roasting pan, fry the meat thoroughly all around, then remove.
4
Add drained vegetables to the frying fat and fry vigorously while turning, season with salt and pepper. Add tomato paste and sauté briefly. Put the meat back in. Deglaze with the marinade and bring to the boil.
5
Cover and stew for about 3 1/2 hours over a mild heat.
6
Clean, wash and quarter the red cabbage and cut out the stalk. Cut the cabbage into fine strips. Peel and halve 2 onions and cut them into strips. Heat 1 tbsp. clarified butter in a large pot, fry the onion strips for 4-5 minutes until transparent.
7
Add red cabbage, 2 bay leaves, 1 teaspoon juniper berries, cinnamon, 250 ml red wine and apple juice. Add 100 ml vinegar, season with salt. Bring to the boil and simmer for 60-75 minutes.
8
Cut toast into small cubes. Heat 1 tbsp. clarified butter in a pan. Roast the bread cubes in it until golden brown. Take out and let cool down. Knead the dumpling mixture in a bowl, form about 12 dumplings, always put 4-5 bread cubes in the middle, close the dumpling mixture tightly around them.
9
Let the dumplings simmer in lightly boiling salted water for about 25 minutes. Peel, quarter, core and cut apples into pieces. Add to the red cabbage in the last 15 minutes and cook.
10
Remove the roast from the stock and keep warm. Pour the stock through a sieve, collecting the stock. Put it back into the roaster and bring it to the boil. Stir starch with water until smooth. Thicken the sauce with it and let it simmer for about 1 minute.
11
Season the sauce with salt, pepper and sugar. Mix the jelly with the red cabbage. If necessary season again with vinegar and salt. Lift the dumplings out of the water and let them drain. Heat 1 tbsp. clarified butter in a large pan, toss the dumplings in it.
12
Wash the marjoram, dab dry, pluck off the leaves and chop finely. Sprinkle over the dumplings with the remaining croutons. Cut the meat open. Add sauce, dumplings and red cabbage.