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.
1/
Baked beetroots
Recipes
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?
Turkish Aubergine Puree
Hünkar Begendi was created during the reign of Sultan Abdülaziz, for his special guest Empress Eugenie, the wife of Napoleon the Third. The name of this dish literally translates as “liked by the Sultan.” The chef kept on asking the Sultan and the Empress if they liked the dish, therefore the name got stuck as “liked by the Sultan.” In fact the Empress liked it so much that, she asked for the recipe and took it back home with her.
Mozart Gugelhupf
Wolfgang Amadeus Mozart is said to have loved sweet dishes prepared with almonds, marzipan and sugar such as the famous Mozartkugel chocolates, or the majestic Mozart-Gugelhupf.
Krkonose Soup
This is a typical soup in the Krkonose Mountains and the adjacent regions. It is made of bread yeast and served at almost all restaurants in the Krkonose region of the Czech Republic.
Featured Experiences
Shopping off the Beaten Track
There’s more to shopping in Europe than the designer brands on Champs-Élysées.
Chorizo Riojano
The PGI protects the Chorizo in the shape of string or cylindrical horseshoe, elaborated in enterprises that have the control of the production, maturing and drying, and quality of the raw material. The high quality raw materials and the traditional production give to the Chorizo Riojano special characteristics.
Go offbeat for more adventure
This year, swap hotspots for hidden gems in Europe.
Sloveniaʼs vibrant music festivals
Exploring the Slovenian soundscape.
Treat yourself in the Netherlands
A delicious Dutch approach to winter…
CHECK OUT OUR
LATEST GUIDE
Foraging in Estonia
Local tips to find wild foods.
Ardeal Cabbage Soup with Smoked Pork
This hearty soup, pronounced ‘looshcosh’ in Romanian, hails from Ardeal (a region of Transylvanian Romania) and probably comes from the Hungarian soup called lucskos kaposzta.
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