Roast Wild Boar

The wild boar belongs to the wild boar. The striped young of both sexes are called freshets, the females are called sows after the 2nd year, the males boars. The meat of young wild boars is very tasty and much easier to digest than that of domestic pigs. Wild boars must be hung for about 4 days in summer and 10-14 days in winter. Fresh boars are best roasted unpickled, the meat of older animals, depending on the condition, is put into a spicy marinade for 3 to 6 dg, whereby the pork rind must be removed. The best cuts for roasting are: the back (Ziemer), the leg as well as the leaf.

Remove the pork rind from the back, grate the meat with dried Thimian and put it with an onion, several crushed juniper berries, a bunch of herbs, a peeled quartered apple, a piece of bay leaves, lemon peel, pepper and pimento seeds and cloves in red wine for 3-5 days. Now form the back, well dried and sprinkled with salt in the frying pan in boiling butter, baste with it the meat and push the frying pan with closed lid in the heated stove. The temperature should be moderate (level Ii or 180-200 degrees), because the cooking time is 2.5 to 3 hours. The roast must be diligently and gradually basted with the red wine dressing. After 2 to 2, 5 hours stir through 1 cup of grated brown bread (preferably wholemeal) with 2 tbsp.

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