Oxheart cabbage packet with wild boar
An easy recipe for a creamy stew in a portioned packet that you can use as a base to build your dish further on top.
Makes about 60 pieces.
Allergens and dietary requirements
- Celery
- Sulphite
Ingredients
2
kg
wild boar cheeks200
g
onions, cevenne, finely cut3
leaves
bay leaf5
pieces
cloves4
pieces
juniper berries300
ml
red wine (Cabernet Sauvignon)1200
g
veal stock2
pieces
red oxheart cabbageas needed
olive oilas needed
salt and pepper