Braised Wild Boar With Sauerkraut Recipes

UKRAINIAN BRAISED SAUERKRAUT WITH BACON AND WILD MUSHROOMS

Steps:

• Soak the mushrooms in 1 cup water for 1 hour. Drain the mushrooms and pat them dry with paper towels. Chop the mushrooms medium fine. Strain the soaking liquid through a coffee filter and set aside. You must do this or you will get sandy liquid.
• In a large Dutch oven, sauté the bacon over medium heat for 10 minutes.
• Drain off all but 3 tablespoons of the bacon fat. Add the onion and mushrooms to the pot and sauté, stirring frequently, over medium heat until the onion begins to turn golden, about 10 minutes.
• Add to cabbage, toss well, and continue to sauté until the cabbage wilts and begins to color, 10 minutes.
• Do not use sauerkraut in a can. It is best to use packaged or in a glass bottle.
• Add the sauerkraut and sauté, stirring, for 5 minutes. Add the reserved soaking liquid, the chicken or beef broth, Madeira, caraway seeds (if desired), and tomato paste. Stir and bring to a low boil, then reduce the heat to low. Add the sugar and pepper, stir well, and simmer, covered, for 45 to 60 minutes. Serve hot. Serves 4-6.

BRAISED WILD BOAR WITH SAUERKRAUT

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
• Bake in the preheated oven until the roast is extremely tender, about 3 hours.

BRAISED CABBAGE AND SAUERKRAUT

Steps:

• Preheat oven to 375 degrees
• Melt butter in a heavy casserole. Add mushrooms and saute over high heat until mushrooms begin to brown.
• Lower heat to medium, stir in onion and garlic and saute until they are tender. Add cabbage, sauerkraut, chicken broth and wine. Mix to distribute the ingredients. Season with salt and pepper.
• Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. Remove bay leaf. Check seasonings.
• Serve directly from the casserole or transfer to a serving dish. Sour cream sprinkled with poppy seeds should be served alongside.

BRAISED WILD BOAR WITH SAUERKRAUT

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
• Bake in the preheated oven until the roast is extremely tender, about 3 hours.

BRAISED WILD BOAR BACK

Steps:

• Preheat oven to 200°C.
• Wash the wild boar, pat dry, and lightly cut the meaty side in diagonally leaving 2 cm diamond shapes.
• Press the garlic clove and mix it together with salt, pepper, and caraway and rub it into the meat.
• Peel and dice the carrot, parsley root, celery root and onions.
• Heat butter in pan on medium high heat and when the butter bubbles a bit, put the boar in meat side down, browning the meaty side, turning if necessary.
• Line roasting pan with foil (shouldn't be too much bigger than meat to get braising effect.)
• Place vegetables in roasting pan, then the meat, meaty side up, and pour the butter and juices from frying pan on top and put in the oven for 5 minutes.
• Remove from oven and turn it down to 180°C and turn on fan assistance.
• Add the berries and allspice and return to oven for 30 minutes.
• Remove from oven and shut off fan assistance and pour wine and stock on top and return to over for another 30 minutes.
• Remove from oven and shut off oven.
• Sieve the liquid off and return the meat and vegetables to oven to keep warm.
• Put liquid in a small saucepan on medium high heat and whisk in flour and sherry and cook for 10 minutes.
• Turn heat down to low and whisk in sour cream and add salt and pepper to taste.
• Remove the meat and vegetable from the oven and cut the meat from the bones by cutting by the spine and then the ribs.
• Serve meat topped with sauce, you can use the sauce on your side dish as well.