Subcribe
Recipe
See Ingredients

Polish Wild Boar Roast

  1. Peel the vegetables. Cut the carrots into half-slices and chop the onion. Mix them with the remaining ingredients.
  2. Place the previously cleansed meat into the marinade. Leave it in a cool place for 2-3 days.
  3. 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.
  4. After taking the roast from the oven, pour the liquid from the roasting tin into a pot, add red wine and rosemary.
  5. 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.
Recipe

Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.

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

Want to know more about Europe?

Register to the newsletter here: