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Wild vineragout of skank

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
0.5Lemon juice thereof
0.5bottleVin santo or similar. sweet white wine (vin santo is an expensive sweet white wine from Tuscany or trentino)
1Carrot diced
1glassRed wine
1000gWild boar shank cut into large pieces
2Red onions, peeled and cut into quarters
2-3cloveGarlic
2-3Bay leaves
3dlFresh tomato sauce
3Large peaches
5dlGood Italian red wine
50gBrown sugar
6tbspOlive 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.

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