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Pannonia Wild Piglet Leg

Goulash.Chefs's picture
Ingredients
  Wild piglet leg 1 1⁄4 Pound
  Lard 3 Ounce
  Mixed vegetables 7 Ounce
  Onions 2 Ounce
  Garlic 1 Clove (5 gm)
  Salt To Taste
  Pepper 1
  Thyme 1 Pinch
  Bay leaf 1
  Red wine 3 Cup (48 tbs) (1 1/2 Gills)
  Tomato puree 1⁄2 Ounce
  Flour 1 Ounce
  Chestnuts 1 Pound
  Butter 1 1⁄2 Ounce
  Milk 4 Cup (64 tbs) (2 Gills)
  Sugar 1 Ounce
Directions

Remove the skin from the leg, salt, fry on both sides in lard, remove from fat and put aside.
Brown 1/2 oz.
sugar in lard, add the chopped vegetables, onion, garlic and other seasoning.
After frying for a short while, add the flour and continue frying for a little longer.
Then add tomato puree and red wine, dilute with 3/4 pt. of water or with bone stock.
Bring to boil, stirring occasionally, put into a saucepan, add the leg and stew until tender.
Cut the chestnut skins with a sharp knife, put in a pan, bake in the oven until tender and then remove the skins.
Melt the butter in a small pan, add the chestnuts, add the milk, salt and add sugar, and cook until tender.
Carve the leg of piglet, when it is cooked; lay the slices on a plate, pour strained sauce over.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed

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