Rice Meat From the Wild Boar, Homemade

Cut meat into cubes, season with salt, season with pepper and dust with flour. Fry in hot oil, remove.

Sauté onion, bacon and paradeis pulp in the remaining fat until translucent, dust with paprika powder, mix well and extinguish on the spot with red wine and pour in soup.

Add the meat and garlic and simmer with the lid closed.

After 70 min, skim off a quarter l of liquid.

Add long grain rice and cranberries, mix and steam for another 20 min, preferably in the oven at 190 degrees.

Stir sour cream with a tiny bit of flour and stir into the rice meat and let it bubble up.

Press one unit of rice meat at a time into a deep ladle or a moist cup, turn out onto a plate and pour juice around it.

Our tip: Use bacon with a subtle smoky note!

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