Polish Wild Boar Roast
- Peel the vegetables. Cut the carrots into half-slices and chop the onion. Mix them with the remaining ingredients.
- Place the previously cleansed meat into the marinade. Leave it in a cool place for 2-3 days.
- Take the meat out of the marinade. Fry it thoroughly on hot fat from each side. Then roast it in the oven preheated to 180oC for about 45 minutes. You may pour the marinade over the meat while roasting. The meat should remain slightly pink inside.
- After taking the roast from the oven, pour the liquid from the roasting tin into a pot, add red wine and rosemary.
- Reduce the liquid until it becomes thick enough for a sauce and pour a bit of it over each portion of the roast. It will taste great with baked beetroots.
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Baked beetroots
Recipes
Linz Tart
Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.
Tirol Dumplings
Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?
Mirabelle Cake
Mirabelle, the ‘golden fruit’, is known for being sweet and full of flavor. Have a look at this popular recipe and you’ll understand why French pastries are so famous.
Serbian Pork Stew
Leskovac took its name long ago from its famed hazelnut woods, lešnik being the Serbian word for hazelnut. Today it is better know for its red peppers. The people of Leskovac speak a dialect of Serbian which preserves many features of the Old Church Slavonic language and even many Serbs find the local difficult to understand. Ajvar is known throughout the land and beyond as the name for a preparation of roast peppers, preserved in jars for use throughout the winter. Leskovac is also known for its fantastic barbecue meats: you’ll probably arrive in the town by car or bus, but once there you must try the Leskovac Train;(leskovački voz), an assortment of grilled meats which arrive at the table one after another like wagons. Nor should you overlook Leskovačka Mućkalica, a spicy medley of peppers and grilled meats, much prized among gourmets for its spicy flavour.
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Ingredients
- 1 kg of wild boar roast
- 150 ml of red wine
- a sprig of rosemary
- fat for frying
Marinade
- 0.7 l of red wine
- 1 big onion
- 2 carrots
- 3-4 cloves of garlic
- 2-3 bay leaves
- 25 crushed seeds of juniper berries
- a few seeds of black pepper
- half teaspoon of salt
- 20 ml of oil