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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

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?

Recipe

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.

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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