Game with garlic

dinner for a great team, who visited me last weekend ... "birthday dinner" .. I treat .. roast wild boar leg with garlic and beer ... :).

Preparation steps

we had a smaller leg than a wild boar ... wash the leg, dry it with a paper cloth .. cut the bacon into thin strips .. make a few holes in the leg with a thin knife, then add a strip of bacon to each hole .. put the leg on a baking sheet .. then marinade of oil, grated garlic, pepper and salt .. massage the thigh well with the marinade .. cover the tray with foil, put it in a cool place - fridge or now during the winter outside (so-called bio fridge)
the next day, preheat the oven to 160 degrees .. add a few grains of cumin, sliced onion and 3 cloves of garlic to the pan with the ham, pour a glass and a half of water over it .. cover with aluminum foil .. bake for about 45 minutes
after 45 minutes turn the thigh, pour beer, cover, bake for about 45 minutes .. then turn the thigh again, put the oven at 170 degrees and bake until the meat is soft .. however turn the thigh and pour the juice .. if necessary add a little water * All in the meat is roasted for about 2.5 hours .. it depends on the size of the thigh ...
dumplings .. like this, fast .. classic .. recipe for quick dumplings can be found in this recipe:
greens .. classic sauerkraut .. heat the fat in a pot, fry the onion, a tablespoon of flour, fry well, then add finely chopped sauerkraut, water, cumin .. cook on low heat for 15 minutes .. add a little sugar to taste .. ( we love soft greens and little sweet greens)
serve warm .. with a glass of beer or wine .. juice .. whatever he likes :)

Serving

Good apetite! :)

Ingredients

Wild animals

1wild boar leg (about 3.5 kg with bones)
5garlic clove (marinade)
salt, pepper
1/2 cupoil (for marinade)
2smaller port
1.5 cupswater (2.5 dl)
kim in grain
3clove of garlic
150gbacon
0.5llight beer

greens

2 tbsphomemade lard
1bow
1 tbspsmooth flour
1/2 cupwater
pinchkima
sugar as needed

Braised wild duck

Hunting specialties are no longer as widespread as they used to be, when hunting was an important economic branch and when hunting was organized on manors. But exceptional dishes have been preserved like the best trophies. This is also the case with feathered game.

Count's stew

We called this venison stew count's, although in Podravina we are assured that it was more often eaten by hardworking farmers and winegrowers than by skilled hunters. Today you will find it in the regular offer of the favorite Koprivnica pub "Kraluš".

Game chicken

This is my grandmother's recipe. She prepared venison in this way. Dida was a hunter, so in her pot you would often find a bunny (sniff! But it's tasty) or a pheasant. But as grandpa no longer goes hunting, and poultry is more affordable and cheaper, I very often make it with chicken and it’s just as delicious. It is very convenient if you prepare a meal for a lot of people because it is cooked in one pot and does not lose on quality by reheating, so it can be prepared in advance.

Pheasant soup

Phasianusa colhicusa colhicusa, whose original homeland is Asia, was brought to Europe by the Greeks and Romans, and because of its beauty, it is artificially spread all over the world. If you haven’t tasted pheasant yet, start with one good soup.

Rabbit in the Tuscan way

This dish is like Tuscan, brilliantly balanced unforgettable landscapes - it reveals little, but offers everything.

Rabbit the Chinese way

First,sautéthe rabbit in an egg white wrapper, and then sauté with typical Chinese cuisine ingredients: ginger, garlic and soy sprouts. Thicken the sauce with corn starch and serve with cooked spaghetti.

Rabbit with lemon

If you grow herbs yourself, here are suggestions on how to use it. Rosemary and thyme have an intense, recognizable scent, which in combination with lemon zest and garlic will raise rabbit meat to the level of Mediterranean cuisine.

Rabbit with prosecco

If you are cooking rabbit in the oven, don’t forget the sauce. Pour the sauce made of condensed roasting juice, prosecco (original Croatian dessert wine) and spices over the polenta side dish, and garnish with heated olives.

Rosa Cooking