MARINATED THICK-CUT WILD BOAR LOIN WITH ASPARRAGUS AND POTATOES
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Marinated thick-cut wild boar loin with asparragus and potatoes


Potatoes have served as the saving grace of casseroles. They add volume and energy to any dish. Even if meat was not very abundant, potatoes enabled casseroles to go further, filling as many plates as proved necessary.

Wild boar meat brings all the strength of the mountains to the table and allows for a marinade charged with numerous ingredients. Wild boar can be served in many ways, but in this case it is accompanied by green asparagus, individually gathered during long walks through the mountains.

INGREDIENTS

. 1 kg wild boar loin
. 6 cloves of garlic
. 1 sprig of parsley
. 2 bay leaves
. 1 Sprig of thyme
. 10 g pepper
. A pinch of oregano
. A pinch of cumin
. 1 teaspoon of paprika
. 1 dl white wine
. Ā½ dl Extra virgin olive oil
. 1 generous splash of vinegar


PREPARATION

Thoroughly grind all ingredients in a mortar. Afterwards, add the paprika, wine, oil and vinegar.

Season and cover the loin and leave to marinate for 48 hours and, finally, fry in extra virgin olive oil.

Serve accompanied by asparagus and potatoes.

 

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