Wild boar with rosehip sauce

Wild boar with rosehip sauce
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Preparation time

Preparation time
Cooking time

Number of portions


  • 750 g boar leg
    250 g root vegetable
    100 g fat
    game spices
    bouillon or water for basting 
    For rosehip sauce:
    70 g butter
    70 g all purpose flour
    170 g gingerbread for grating
    150 g rosehip jam
    1 lemon (juice and zest)
    5 cloves


    • Clean the meat, remove pellicles and roast quickly from both sides on hot fat. Salt it, sprinkle with game spices, add vegetables cut in small cubes and stew. If necessary, baste with bouillon or water, turning the meat from time to time. Prepare roux out of butter and flour, then add clove, lemon zest and salt. Cook for about ten minutes. Season with sugar and lemon juice, add rosehip jam and grate in some gingerbread to make the sauce thicker. Cook for a short while. Take the meat out of the casserole, divide into individual portions and using a sieve, pour over it the rosehip sauce. 
      Side dish: different types of dumplings, potato croquettes

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