I translated the old wild boar recipes as best I could.
You are interested in authentic old German recipes? See also these old German recipes for various soups.
Roasted leg of wild boar
Ingredients: 750g wild boar leg, 250ml vinegar, 125ml red wine, 125ml water, 2 juniper berries, 1/2 onion, 1/2 spice dose, 1 tsp salt, 1 tsp sugar, 80g butter, 125ml water, 65ml marinade, 1/2 tsp flour
Preparation: boil vinegar with wine, water and all spices, pour over the leg of wild boar, let it stand for 3-4 days and then take it out, dry it, fry it in hot brown butter in the “kitchen miracle” pan, let it roast for 75 minutes adding the indicated water and marinade on medium gas flame. At the end of the frying time make the sauce flush.
If using the “Kitchen Wonder” with center tube, let roast for 30 minutes with half-open ventilation, medium gas flame and 30 minutes with open ventilation.
Roast wild boar I
Ingredients: 750g wild boar saddle, salt, margarine, 250ml red wine, 1 onion, 5 tablespoons sour, starch
Preparation: Wash the meat, dry it, rub it with salt, cut the fat layer in a grid-like manner. Place the meat with the fat facing up in the frying pan greased with margarine and rinsed with water and put it in the oven.
As soon as brown drippings form, add 250 ml of water and 250 ml of red wine, baste the meat from time to time with the drippings and also add some new liquid if necessary. Add the peeled onion to the roasting pan 15 minutes before the end of the roasting time.
Be sure to skim off the fat. Remove the cooked meat from the bones and keep warm. Boil off the drippings with a little water. Add some more red wine and sour cream, fill up with water as needed and pour through a sieve.
Thicken the sauce with starch mixed in a little cold water and season with salt.
Roast wild boar II
Ingredients: 1kg of meat (leg or back), salt, root, 1 small onion, spice, 500ml of red wine, meat broth, 75g of brown bread, 1 teaspoon of sugar, 1 pinch of cinnamon, 2 tablespoons of butter
Preparation: Rub the meat loosened from the bones with salt. In a well-closing lidded pan put cut root vegetables, onion, 1/2 bay leaf, 1 sprig of sage, 1 tablespoon of juniper berries, if desired also 8 peppercorns and 2 cloves and place the meat on top.
Pour in the wine and enough boiling broth to cover half of the meat.
Cover well and cook over low heat. Remove the meat from the broth and peel off the firm rind.
A little cooled, cut into slices, place on a preheated plate and push tightly together.
Mix the grated brown bread with sugar and cinnamon, sprinkle evenly over the meat, drizzle with the melted butter and bake to form a crust.
The small wild boars, still wearing a striped coat, are called Shoats. Small animals are not cut up, larger ones are halved or quartered.
Shoats roasted whole:
Brush the piglet carefully with hot water, gut it, wash it cold, rub it down and singe it.
Place in vinegar pickle or red wine for 1 – 2 days.
Before roasting, dry, stuff with minced meat or bread, sew up and steam with diluted pickle in covered pan for 1 hour, turning once. Then roast, preferably on the grate of the gas or electric oven, until the rind is brown and crispy all around.
Dissolve and thicken the gravy with broth, diluted red wine or sour cream. After pickling, roast larger, cut animals in the same way as roast saddle of venison.
Roast wild boar
2.5 kg leg, 6-7 cloves, a little juniper berries, plenty of salt.
Cut the meat from the rind and wash it. Now put it on like fresh roast pork with water, add plenty of salt, a few cloves and juniper berries and let the leg stew until soft.
Wild boar hunter style
Ingredients: 1kg of wild boar (breast, shoulder or leg), 2 carrots, 2 onions, 1 piece of celery, 1500ml of vinegar water, salt, garlic salt, peppercorns, bay leaf.
Preparation: Wash the wild boar meat well and cook it in hot vinegar water with the chopped vegetables, adding salt, garlic salt, peppercorns and bay leaf (the broth should just cover the meat and always be well skimmed during cooking). When the meat is cooked, cut it while it is still hot and serve it as corrugated meat, adding the cooked vegetables.
Serve with brown bread, grated horseradish and an onion or cabbage salad with lots of herbs.
Swedish wild boar chops
Ingredients: 4 to 6 boar chops of 125g each, 3 tablespoons of oil, 3 egg yolks, 4 tablespoons of grated brown bread, 1 tablespoon of sugar, 1 glass of brandy, salt, cinnamon.
Preparation: lightly pound the chops, salt them, fry them quickly in oil on both sides until half-cooked, remove them from the pan and let them cool down a bit. Beat 1 tablespoon of margarine with the egg yolks and a little cinnamon, coat the chops on both sides with this mixture and coat them in grated brown bread with sugar mixed in.
Fry the chops in the reheated fat, adding the rest of the margarine, over a low heat, adding a little brandy or rum to taste.
Serve with potato balls and a sauce of apricot jam, lemon juice and white wine.
Baltic style wild boar roast
Ingredients: 1kg of wild boar leg, 100g of bacon, 250ml of red wine, grated brown bread, salt, garlic salt, pepper, marjoram.
Ingredients for the pickle: 250ml water, 500ml vinegar, 1 carrot, 1 piece of celery, 2 onions, 2 bay leaves, 4 cloves, 8 peppercorns, ½ lemon, salt, sugar.
Preparation: Bring all the ingredients for the marinade(the vegetables cut into small pieces) to the boil briefly and leave to infuse overnight in a cool place.
Rub the wild boar meat vigorously with salt, garlic salt and pepper, put it with the marinade in a stone pot or a large bowl(cover well or tie with foil) and let it marinate for 6 to 8 days in a cool place. Before further preparation, drain the meat well, fry it in rendered bacon (baste frequently), gradually add the marinade, later add red wine and finally, if necessary, thicken the sauce with sour cream and 2 tablespoons of grated brown bread.
Serve with boiled potatoes or mashed potatoes and red or sauerkraut.
Rolled wild boar roast
Ingredients: 1kg wild boar leg, salt, mustard, 80g bacon, 1 small onion, 1 bunch of parsley, 30g grated bread roll, 1 egg, red wine, 4 crushed juniper berries, 2 crushed cloves, 50g pork fat, 50g margarine, 3 tablespoons tomato paste, 1 ½ teaspoons starch.
Preparation: pound the meat and cut it so that it hangs together only on one side, salt and coat the inner surfaces with mustard. Mince bacon, onion and parsley, mix with grated bread, egg, a dash of red wine and spices.
Roll up the meat coated with this filling and close with thread or roulade needles. Put it into the heated fat and pour hot margarine over it. Brown the meat all around, then add tomato paste and a little hot water. Cover and simmer until done, thickening the meat with cold starch.