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Recipe
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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.
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Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.

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Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.

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

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