Wildschwein Schinken vom Rücken. Schritt für Schritt mit Rezept.

wild boar

🥗Healthier: venison

💰Cheaper: pork

Venison offers a leaner option while pork is more accessible.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine can be more affordable.

Prepare the wild boar by trimming excess fat and sinew.

Marinate the meat in olive oil, minced garlic, rosemary, thyme, juniper berries, black pepper, and salt for at least 12 hours.

Preheat the smoker to 110°C (230°F).

Remove the meat from the marinade and pat dry with paper towels.

Place the wild boar back and leg in the smoker, ensuring they are not touching.

Smoke the meat for 4-6 hours, or until the internal temperature reaches 70°C (160°F).

Meanwhile, prepare a mirepoix of diced onion, carrots, and celery in a large pot.

Add red wine and beef broth to the pot, along with bay leaves, and simmer for 30 minutes.

Once the meat is done, remove it from the smoker and let it rest for 15 minutes before slicing.

Serve the sliced wild boar with the mirepoix sauce.

Cooking Techniques

Equipment Needed

Spice Level: