Wild boar meatballs in tomato sauce
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Category
Wild boar meat
Cuisine
Game meat
Servings
4
Preparation
30 minutes
Cooking
90 minutes
I often make this dish at home, it's a variation ofSunday sauce, and for me it's exactly what thename suggests: a really cozy Sunday afternoonat home with tomato sauce simmering on the stove. Please cook it for a long time, but remember todilute with more stock or water from time to time. At the same time as it's time to turn on the pasta wateryou finish by putting the meatballs in the water. You can find this recipe and many more great game recipes in the book The Chef and the Hunter, which you can buy from us at a discount.
Author:
Ingredients
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600 g minced wild boar meat
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½ dl breadcrumbs
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½ dl dry white wine
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2 eggs
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½ garlic clove
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1 ½ cup grated parmesan
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2 tsp dried oregano
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2 tsp salt
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Black pepper
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Freshly cooked pasta
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Grated Parmesan
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Shredded basil
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Grated lemon peel
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Olive oil
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Black pepper
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½ carrot
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¼ celery stalk
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1 banana shallot
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2 garlic cloves
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100 g pancetta
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1 dl red wine
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2 dl game meat stock, see page 78 in the book the The Cook and the Hunter
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1 tbsp dried oregano
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2 jars of 400 g whole peeled tomatoes
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Olive and rapeseed oil
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Salt and black pepper
Meatballs
For serving
Tomato sauce
Instructions
Tomato sauce
Peel and dice the carrot into fine small cubes, approx. 3 x 3 mm. Peel and dice the onion and garlic.
Brown the carrot, celery, and garlic in equal parts of rapeseed and olive oil in a tall saucepan or cast iron pot about 4-5 minutes over medium heat, stirring.
Pour the wine in and bring it to a boil. Then add the game meat stock, oregano and tomatoes and bring to a boil again.
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Let it simmer for about 1 hour with the lid ajar, dilute with water if necessary.
Meatballs
Soak the breadcrumbs in the wine in a medium sized bowl.
Stir and add the eggs, stir again and add the minced meat, mix well and season with grated garlic, parmesan, oregano, salt and pepper. Mix everything well with a wooden spoon or paddle if mixing in a household appliance.
Roll into meatballs in the palm of your hand using a tablespoon. Dip the spoon in a glass of lukewarm water from time to time and the buns will release more easily.
Put the meatballs in the pot and let them simmer for at least 20 minutes.
Serve with freshly cooked pasta and preferably parmesan, basil, lemon zest, olive oil and more pepper.
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