Meat Jelly Recipe

Use neck and leg cuts of boar or deer for this German recipe with marjoram and juniper berries.

| December/January 2000


A dish of jellied game, prepared with juniper, bay, and marjoram, is flanked by a salad of lettuce, chicory, radicchio, and watercress.

One of the most flavorful dishes of any German meal here is meat jelly, also known as jellied game or wildsülze. Use neck and leg cuts of boar or deer for this German recipe, along with juniper, bay laurel and marjoram. All these ingredients contribute to an enticing melange of flavors and aromas.

• 28 ounces boar, deer or other game (preferably neck and leg cuts)
• 1 cup each carrots, celery, leeks, and onions
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon each of juniper berries, bay leaves, and marjoram
• 1 tablespoon chopped pimento
• 1 teaspoon vinegar
• 1/2 teaspoon sugar
• 1 tablespoon unflavored gelatin powder per 2 cups of broth
• Juniper and marjoram sprigs for garnish

1. Cut the game into 1-inch cubes; add to a large stockpot with the vegetables, herbs, and spices. Add water to cover.

2. Boil until the meat is cooked through, skimming the foam often.

3. Separate the game from the broth. Strain the broth, measure it, and allow it to cool. (Discard the vegetables.)

4. Put the game in a ceramic baking pan; cover with plastic wrap.

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