Pannonia Wild Piglet Leg Recipe
Ingredients
| 1 1/4 lb. wild piglet leg | ||
| Lard | 3 Ounce | |
| Mixed vegetables | 7 Ounce | |
| Onions | 2 Ounce | |
| Garlic | 1 Clove (5gm) | |
| Salt | To Taste | |
| Pepper | 1 | |
| Thyme | 1 Teaspoon (Leveled) | |
| Bay Leaf | 1 | |
| 1 1/2 gill red wine | ||
| Tomato puree | 1/2 Ounce | |
| Flour | 1 Ounce | |
| Chestnuts | 1 Pound | |
| Butter | 1 1/2 Ounce | |
| 2 gills milk | ||
| 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.
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.
Chef
