Serves 4-6

Chefs tip: you can add the spices to the marinade the day before to make a fully flavour. Also leaving a cooked curry in the fridge to the next day always makes the spices infuse much stronger therefore more flavour.


  • 500 ml red wine

  • 2 garlic cloves

  • 1 bay leaf

  • 1 pinch dried thyme

  • 1 pinch juniper berries

  • 1 pinch pepper berries

  • 1 pinch clove

  • 250 g carrots

  • 10 g celery root

  • 20 g parsley roots

  • 250 g onions

  • 100 g tomatoes (strained juice)

  • salt

  • 1.5 kg Wild boar cutlets

  • 250g sour cream

  • 1 large tin chopped tomatoes

  • 200g butter

  • 1 onion1 carrot

  • 1 small sweet potato diced

  • Zest of 2 lemons


  • 8 cardamom pods

  • 2 star anise

  • 1 cinnamon stick

  • 1tbl caraway seeds

  • 1 bay leaf

  • 1 tbl coriander seeds

  • 2tbl Turmeric

  • 2tbls curry powder


1 kg boar (preferably in one piece)


1 Three days before consummation put the meat in marinade. Cut carrot, celery, parsley, onion into small rounds and pour over the wine. My advice is to put all spices in medical gauze and close it like little bag (you can easily take it out when straining the vegetables). Hold the meat in cold place, but not refrigerate.

2 The consummation day: Take the meat out and fry it in a large pan on all sides. Meat must not start to loose liquid – when it starts – move the meat, it is done.

3 Take out all vegetables from marinade and sauté it in the same pan for about 10 minutes.

4 Put everything in a large pot (meat, vegetables, spices and wine from marinade) and cook until the meat is soft (about three hours).

5 When the meat is done, take it out and slice it into portions. Strain the vegetables – now it is the time to remove the spice bag. Put the meat and strained vegetables back together and cook for 10 more minutes.

6 If the sauce is too strong, you can put some cooking cream in it.

7 Serve with cranberry or red berry or blueberry jam with gnocchi or pasta.


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SA 5000