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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.
Recipe

Ghent Waterzooi

Waterzooi is a classic stew of Flanders. Its name is Dutch, ‘zooien’ meaning ‘to boil’. It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent. The original recipe is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually serbed as a soup with a baquette to sop up the liquid.

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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