Recipe collected from
Moșna
4 kg wild boar meat
1 kg potatoes
10 onions
8 carrots
8 tablespoons bouillon
4 grated quinces
1 liter of oil
1 liter of wine
Garlic
Salt, pepper, sweet and hot paprika, coriander
Chop the onions and sauté them in oil in a large cauldron. Cut the meat into pieces and add it to the onions. Let it brown, then add enough water to cover it; put the lid on the cauldron and let it simmer. When the water has reduced by half, add the wine. When the meat is almost cooked, add the grated quinces. Then add the bouillon, carrots, and potatoes in rounds and the coriander. After everything has cooked, add the garlic cut into pieces and season to taste with spices. Let it rest and serve it with a glass of Busuioacă de Bohotin.