with gooseberry and white currants
-600 g Wadden pork stew meat, Bonte Benheimer pigs from the organic farm
-3 tbls of gooseberry jam or 100 ml of white currant juice
-herb blend of 2 dried juniper berries, a sprig of lovage, a sprig of thyme, sea salt and freshly ground pepper
-25 g of butter
-2 onions, peeled, in rings
-200 ml of beef or wild game stock
-1 bay leaf
-100 g of gooseberries or white currants
-1 tbls of cornstarch
Make a marinade out of the gooseberry jam or white currant juice and the herbs, sea salt and pepper. Marinate the meat in the refrigerator for 2 hours.
Melt the butter and sear the meat on both sides. Add the onions and the stock. Add the bay leaf and let the meat simmer for 1 hour.
When the meat is almost cooked through, add the gooseberries or white currants and let simmer a bit longer. Take the meat out of the pan and bind the sauce with a spoonful of cornstarch and water.
Serve with a glass of Blanka gooseberry wine.
Recipes by Annette van Ruitenburg, de Waal Texel- Copyright ©2019 for Visit Wadden