Bovsteg with orange

Cook time: 0 min.
Servings: 6

Ingredients for Bovsteg with orange

		Oil
		Pepper
		Rosemary
		Salt
		Large baking potatoes, 1-2 pieces per person
1	dl	White wine
2	clove	Garlic
2		Bay leaves
2-2,5	kg	Vildsvinebov
3	dl	Broth
4-6		Oranges

Instructions for Bovsteg with orange

To prepare the Bovsteg with orange recipe, please follow these instructions:

Wild boar shoulder boned carefully so there will be the fewest possible "openings" in the boneless piece of meat.

The oranges are pressed, and the juice ' poured down "at the bow. Rosemary, garlic, oil, white wine, salt and pepper mix and added into the bow. Use a brush to smear the mixture around inside at the bow. The bow out in a heat-proof dish or small roasting pan.

Hazel back potatoes added in a second dish with bay leaves. The broth is poured in.

Both barrels set in a 200 ° hot oven, and it all FRY about 1 ½ hour. Roast is done when the meat is up to 75 °.