Wild boar juice

something old-fashioned ... slow food ... fine ...

Preparation steps

I did not write the amount of ingredients as it depends on the number of people for whom it is cooked, so I will only write here approximately how the course of my cooking of this wonderful juice went. Yes, and let me add - I had only eaten wild boar meat two or three times before, but when it was prepared by others, it was very, very fine every time. And as I recently got “homemade” wild boar meat, and nice steaks, I said to see what I would do with them. And so it turned out this juice that was so fine and juicy. Well, let me get to the point. First, I fried the steaks, which I had previously rolled in flour, in heated oil in a pan with a slightly thicker bottom. Approximately 2 minutes on each side and took them out to the side. Then I yellowed one medium head of red onion (which I had previously grated on a grater) in the same oil, added carrots cut into rings (3-4 medium-sized carrots) and thus simmered, drizzling with the homemade soup I had cooked. After about 15 minutes, I put those steaks back in the bowl, put in a few dried bay leaves and let it simmer like that, simmering with the stock all the time, for about 1 hour. Over time, I added salt, pepper, red pepper, and towards the end I put 2-3 tablespoons of homemade plum jam. If I had prunes, I would have put them on, but it was “handle it buddy” and it turned out well. Towards the end I added some mashed tomatoes, and at the very end I added freshly chopped parsley.

Serving

If the juice is a little thin in the end, stir in a teaspoon, two gusnellas, put in the juice, stir and it will be great.

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