Braised wild boar with fig-apple sauté

Cook time: 0 min.
Servings: 3 portion(s)

Ingredients for Braised wild boar with fig-apple sauté

		Figne-Apple sauté
		Marinade
		Blubber for "wrapping"
0.5	tbsp	Finely grated ginger
0.5		Green chili finely chopped with seeds
0.5	tsp	Whole black peppercorns roasted on a dry hot frying pan and then crushed
0.5	tbsp	Maldon sea salt
0.5	tsp	Crushed jalapeno chili
1	bundle	Spring onion roughly chopped
1	tbsp	Butter
1	tsp	Tøret Sage
2	tsp	Whole fennel seeds toasted on a dry hot frying pan and then crushed
2.5	dl	Apple cider
200	g	Dried figs top cut off and halved
3	clove	Garlic crushed
3	tbsp	Dark brown sugar
3	pcs	Wild boar shank
4	tbsp	Honey
500	g	Apples

Instructions for Braised wild boar with fig-apple sauté

To prepare the Braised wild boar with fig-apple sauté recipe, please follow these instructions:

Mix all the ingredients for marinade and rub the shanks thoroughly with marinade.

Wild boar is usually ripped, which means there is no skin on the skins. Therefore, to prevent them from drying out during frying, they are wrapped with thin wafers that are glued to cotton straps.

Place the shanks in a small pan, put them in a 200 ° hot oven and bake them for 2½ to 3 hours, while the melted moisture is continuously poured over. After 1 hour pour 1 liter of water in the pan.

When the meat is tender (found by sticking it with a fork.), Remove the shanks from the oven. After which they pull for 15 minutes. Pile the meat of the bone and cut the meat into suitable pieces.

Figne-apple sauté: Heat the butter into a thickened pot and add ginger, chili, sea salt, dark dough and figs. Sauté 5 minutes. Peel, chop and chop the apples into coarse pieces, add them to the pan and pour apple cider on. Let the saucepan boil and add the onions. Stir for another 10 minutes.

Serve and pour excess sauce (from the saute) over the meat. Server with boiled potato potatoes.