Home
Serves 4
21/21b (1.5kg) haunch of wild boar
1 bay leaf
7oz (200g) carrots, cut into sticks
7½ fl. oz (200ml) red wine
4oz (100g) parsnips, cut into sticks
5 oz (150g) fresh grated horseradish
2 large onions, chopped
4 tablespoons rosehip syrup
15 peppercorns
5 juniper berries
1 head garlic, each clove peeled, but whole
1. Fill a large pan with salted water, place the wild boar in it and simmer gently until half cooked (about 45 minutes). Add the carrots, parsnips, onions, garlic and red wine, together with peppercorns, bay leaf and juniper berries and continue to simmer until tender. Warm the rosehip syrup. Stir the grated horseradish into the warmed rosehip syrup.
2. Serve the syrup with the boiled haunch, thinly sliced.
21/21b (1.5kg) haunch of wild boar
1 bay leaf
7oz (200g) carrots, cut into sticks
7½ fl. oz (200ml) red wine
4oz (100g) parsnips, cut into sticks
5 oz (150g) fresh grated horseradish
2 large onions, chopped
4 tablespoons rosehip syrup
15 peppercorns
5 juniper berries
1 head garlic, each clove peeled, but whole
1. Fill a large pan with salted water, place the wild boar in it and simmer gently until half cooked (about 45 minutes). Add the carrots, parsnips, onions, garlic and red wine, together with peppercorns, bay leaf and juniper berries and continue to simmer until tender. Warm the rosehip syrup. Stir the grated horseradish into the warmed rosehip syrup.
2. Serve the syrup with the boiled haunch, thinly sliced.
