Red wine marinated wildlife

Ingredients for Red wine marinated wildlife

Instructions for Red wine marinated wildlife

To prepare the Red wine marinated wildlife recipe, please follow these instructions:

It seems a bit fierce and complicated, but it's not really. Begin scratching the wild wolf coat's fat layer for approx. 1 cm big tern (scratched to the meat). Place the back in a dish and pour the marinade over. Leave your back and pull the marinade for at least 12 hours, preferably longer. Turn it over and over.

When the steps are ready marinated, put it in a greased refractory dish or pan. The marinade is sown and stored for the sauce.

Boil 2 dl balsamic vinegar together with 2 tablespoons of honey and pour it over the back. Put the wild boar into a 250 degree hot oven and brown for 10 minutes, simmer the heat to 160 degrees and allow to continue for 1/3/4 hours. Drip occasionally. For the last half hour, the red onions are cut into blocks and the pasta nuts cut into elongated pieces and braised with.

When the back is fried (the stomach meter must show the same temperature as with common pork), the dish / frying pan is boiled and the cloud is mixed with the sealed marijade (if you have a wild game in the freezer, it can also be added). Smooth sky, marinade and fond with a buttercup.

The wild-baked beef is served with red onion and parsnip and possibly. Boiled and parsley asparagus potatoes. As well as possible. Once a field champignon shook his forehead with a little garlic and chopped parsley.

A sturdy red wine with juice and power will be good accessories.