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For wild boar ragout, I have read a wide variety of recipes, including raisins soaked in rum, tons of herbs that are not typically for Italy. So I chose a recipe that goes a bit in the direction of ragu alla bolognese, but omitted herbs such as thyme and rosemary. I kept juniper and bay leaves, cooked in a tea filter and then disposed of. 2 servings Ingredients:
500 g of wild boar goulash (unfortunately whole pieces of meat are...
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This is the classic German roast with a correspondingly long cooking time in contrast to the meat from the back, which is roasted today rather with a much shorter cooking time pink. Classic side dishes are red cabbage or brussels sprouts and dumplings or noodles. 2 servings Ingredients:
700 g deer meat from the leg
3 tablespoons oil
1 onion, diced
100 g celeriac, diced
1 carrot, diced
1 tablespoon flour
1 tablespoon tomato paste
350...
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The title of this recipe means a hare in a pot in Hessian dialect. This recipe is with Assmanshausen Pinot noir, but also from Rhine Hesse in now Rhineland Palatinate and the Palatinate with their local red wines.
Because a whole hare is too much for two people, I changed the recipe. We had two hare legs, which I deboned and cut into coarse pieces. I didn't put it into the oven, I braised it on the stove. Naturally the bones were not...