- Braised Wild Boar-Hungarian
Style
- 1wild boar roast,
4 to 6 pounds
- Flour seasoned with
garlic powder and freshly ground
black pepper
- 2 tablespoons strained
bacon drippings
- 2 plum tomatoes,
chopped
- 2 frying or banana
peppers, sliced
- 2 parsnips, sliced
- 2 carrots, sliced
- 1/2 bay leaf
- 8 juniper berries
- 1/4 cup water
- 2 tablespoons fresh
lemon juice
- 1 cup red Hungarian
wine
- 2 teaspoons sweet
Hungarian paprika
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This
recipe was provided courtesy of
Stoeger
Publishing Company from
the Game Cookbook.
Call 1
887 GUN BOOK
to order the complete cookbook.
|
 Have
the roast at room temperature. Dredge
in flour. Preheat oven to 350 F. In
a Dutch oven, heat the bacon drippings
on top of the stove (or whatever heat
source), and brown the roast on all
sides. Add the remaining ingredients
in order, stir and cover; place in
the oven and braise the roast about
40 minutes to the pound, turning occasionally,
until thoroughly cooked and tender.
Be sure to use the Hungarian ingredients
as stated — the banana peppers,
paprika and wine. I have used the popular
Hungarian wine "Egri Bikaver, " or "Bulls
Blood of Eger, " with delicious
results, although I have also sampled
the Soproni "Kekfrankos," a
little lighter red wine, which would
do equally nicely. When the meat is
done, place it on a platter. Remove
the bay leaf from the "gravy" and
strain the juice directly into a blender,
reserving the vegetables. Take half
the mushy vegetables and puree them
in the blender with the juice; this
will become your final gravy. Add more
vegetables as necessary, depending
on how thick you like your gravy. You
will love this dish with its remarkably
subtle flavor. Serve it with Hungarian
red wine and some warm homemade bread
or popovers. Serves 8.
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