INGREDIENTS
- 2 kg wild boar meat (leg or steak)
- 30 g salt
- 6 g mixed black, white, green pepper
- 6 g coriander (cilantro)
- 2 tsp mixture or savory-oregano-thyme
- 100 ml white wine
- 4 g sweet paprika
- 2 small red long sweet peppers cooked (jarred)
- 70 ml extra virgin olive oil
- 200 ml gruyere cheese, coarsely grated
PREPARATION
Start by marinating the meat 24 hours prior to grilling. Firstly, cut the meat into large pieces, about 8x8x8 cm each. Remove the fat and keep it separate. Slice it into thin slices because we will skewer it in between the pieces of lean meat. Firstly pour the wine into the meat and mix well until the wine is fully absorbed. It will take around 10-20 minutes. Meanwhile, you can prepare your spices in the mortar and pulp the peppers using a blender. Mix the meat with the wine a couple of times and add the spices gradually by mixing. Next, add the pulped peppers along with the juice (don’t stain it). Mix well to spread it evenly. Lastly, add the extra virgin olive oil and mix one more time. Cover them and marinate them in the fridge for 24-36 hours.
COOKED ON amber.q A
COOKING
Inside the charcoal case of your grill, pile up the charcoals. Make sure that the length of your pile is equal to the length of the skewered meat. If the distance between the two spit holders (front and back) on your grill is 18 cm, then place the charcoal pile in the middle and skewer the meat on two half-full spits. Otherwise, if the distance is bigger, then grill on one spit and place the charcoal pile close to it. In this case, you will need double the amount of charcoals.
While waiting for the charcoals to be fully lit, skewer the meat. Divide it into 4 equal parts. Skewer the first part and sprinkle some of the grated guveye cheese. Then wrap it in 4 pieces of parchment paper (suitable for grilling). Create 4 similar pouches.
When the charcoals are ready, throw charcoal ashes on them to reduce the temperature they emit. This way your charcoals will last longer but most importantly we will achieve the lower heat that our spit roast requires in order to be slow-cooked. It will need approximately 4 hours of grilling until it becomes tender enough. Wrap the parchment paper in a way that the juices do not flow out during the rotation of the spits -this is very important! When it’s ready, remove it and leave it still wrapped for around 20 minutes. Then, tear the pouches and enjoy this delicious roast with good company and good red wine!
Happy Grilling, everyone!
