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GESTOPTE WILDSBOUD

  • Gert Peens
  • Aug 3, 2015
  • 1 min read

1 medium (2 tot 2,5kg) wildsboud

250g spek

125ml asyn en 125ml droë rooiwyn

5ml peper

2ml fyn gemmer

12,5ml suiker

75g ontpitte rosyntjies

2 knoffelhuisies, gekap

1 groot ui, in skywe gesny

12,5ml appelkooskonfyt

6 naeltjies 25ml koekmeel

Sny spek in 10mm repe en laat week in mengsel van asyn, sout. peper, gemmer en suiker lê. Steek gate met mes in boud groot genoeg om voorvinger in te druk. Steek in elke gat 'n stukkie knoffel, rosyntjie en stukkie-repie- spek. Rangskik uie skywe bo-op boud en gooi asyn mengsel oor. Laat 3 dae staan en draai twee keer per dag om. Smeer boud met appelkooskonfyt. Sit boud in dikboomkastrol, gooi asynmengsel by ± 375ml water. Kook stadig tot vleis sag is. Gooi sous af en hou eenkant. Braai nou boud bruin in kastrol en haal uit. Meng meel met sous en kook vinning op, terwyl aanhoudend geroer word. Pasop vir aanbrand.

 
 
 

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