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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.
Recipe

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

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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