Wild vineragout of skank

Name: Wild vineragout of skank
Yield: 6 portion(s)
Ingredients: Caramelized peaches; A few sprigs fresh rosemary; A few sprigs fresh Sage; Pepper; Salt; 0.5 Lemon juice thereof; 0.5 bottle Vin santo or similar. sweet white wine (vin santo is an expensive sweet white wine from Tuscany or trentino); 1 Carrot diced; 1 glass Red wine; 1000 g Wild boar shank cut into large pieces; 2 Red onions, peeled and cut into quarters; 2-3 clove Garlic; 2-3 Bay leaves; 3 dl Fresh tomato sauce; 3 Large peaches; 5 dl Good Italian red wine; 50 g Brown sugar; 6 tbsp Olive oil

Mains

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Wild vineragout of skank

		Caramelized peaches
		A few sprigs fresh rosemary
		A few sprigs fresh Sage
		Pepper
		Salt
0.5		Lemon juice thereof
0.5	bottle	Vin santo or similar. sweet white wine (vin santo is an expensive sweet white wine from Tuscany or trentino)
1		Carrot diced
1	glass	Red wine
1000	g	Wild boar shank cut into large pieces
2		Red onions, peeled and cut into quarters
2-3	clove	Garlic
2-3		Bay leaves
3	dl	Fresh tomato sauce
3		Large peaches
5	dl	Good Italian red wine
50	g	Brown sugar
6	tbsp	Olive oil

Instructions for Wild vineragout of skank

To prepare the Wild vineragout of skank recipe, please follow these instructions:

Take a large bowl that must not be made of aluminum, put the pieces of meat into it and pour the wine over. Add laurel leaves, rosemary, sage, garlic, carrot and onions. Put on the lid and leave it cool, preferably in the refrigerator, for a day so that the taste of the spices can better penetrate the meat.

The next day, heat the oil in a large pot without a plastic handle (the pot should be able to go to the oven). Brown the meat in the pan on all sides at high heat. Sprinkle with salt and pepper and pour vinegar in from the previous day. Stir the tomato sauce in and finish with an extra glass of red wine. Put the lid on again and cook the pan in a preheated oven at 180 ° until the meat is tender - it takes 2-2½ hours.

Take the laurel leaves and serve the savory salad with vegetables fried in olive oil and peaches caramelized in sweet wine and brown fries.

Caramelized peaches: Rinse the peaches, halve them and remove the stones. Blanch them in boiling water and then poke them in sweet wine, for example. Vin Santo, lemon juice and brown daffodil. Let them simmer for low heat until they are soft.

Wild vineragout of skank

Ingredients for Wild vineragout of skank

Instructions for Wild vineragout of skank

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