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Boar meat in the oven

Cooking recipes / Top Picks / Meat in the oven

4 servings
12 hours

Wild boar meat - 1.5 kg, Cloves - 1 tbsp, Ground cinnamon - 0.5 tea liters, Cayenne pepper - 0.5 tea liters, Black ground pepper - 0.5 tea liters, Ginger - 0.5 tea liters, Nutmeg - 0.5 tea liters, Red wine - 0.25 pack, Apple juice - 1 pack, Wine vinegar red - 25 ml, Green onion - 50 gr, Salt - to taste

For better pickling and roasting, cut the meat into small pieces.

Fold all the dry spices into a single jar and mix them together. For this meat, they are too much, but you will have a great spice mixture for the future.

For the marinade, pour wine, apple juice and vinegar into one container.

Add 1 tsp spice mixture and stir.

Put the meat in a convenient container and fill with marinade. Cover and place in the fridge.

Keep the meat in the marinade for 1 to 12 hours.

Drain the marinade. Don't pour it out.

Place the boar meat on a foil tray, rub with salt.

Sprinkle and grate the meat with the spice mixture and stick into the pieces of clove. Put the meat in the oven - cook at 175 degrees for 15 minutes.

Remove the meat, check the roasting. If it is not enough for you, return to the oven for the time you need. Boar meat, slightly pinkish inside, is cooked for 25 minutes. If the piece is large, then longer.

Remove the finished meat from the baking sheet and put in heat so that it does not cool. Pour the juice from the frying to the marinade.

Place the marinade on a heat and boil for 10 minutes. It's our sauce.

Slice the meat, removing the cloves, and place to serve.

Pour over the sauce.

Sprinkle with finely chopped onions or other herbs to your liking.