Meat Dishes

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- pork ribs 

- 1 tbs olive oil 

- 1 minced onion 

- 1 minced clove of chive 

- 1 minced fresh chili pepper

- salt - 2 big tomatoes, peeled and cut 

- 2 tbs chili powder 

- 2 tbs sugar 

- ¼ cup vinegar 

- 1/3 cup olive oil

- ¼ cup beer

Preparation:

Fry the onion light brown in the oil, in a sauce pan. Add chive, chilli, tomatoes and salt. Let it stew a little and later add all the other ingredients (for the exception of the ribs). Let it cook for about 8 minutes while stirring constantly.

Marinade the ribs in the sauce and put them in the fridge for some hours.

Remove ribs from the sauce. Set aside a small quantity of sauce so that this can still be used later when frying.

Boil the remainder of the sauce and let it stew for some minutes.

Grill the ribs on a hot barbecue. Regularly spread with sauce (use the cooked sauce for the last part of the grilling).

Serve the ribs with some spoons of the cooked sauce.

Ingredients:

Ingredients:

- 4 saddle of hare filets 

- 1 red small onion

- meat spices (mix of 5 g basil, black pepper, thyme, oregano and rosemary, with a knife point of garlic powder and 100 g sea salt) 

- Provençal spices

- 1 apple

- 1 tsp geneva berries 

- butter

- 4 sweet potatoes

- 1 tbs blueberry jelly

- 1 piece of pumpkin 

- 1 brown beer

- olive oil 

- 4 dl wild game stock

- pepper and salt

Preparation:

Cut the saddle of hare filet into pieces of about five cm thick. Rub in the meat with oil, meat spices and finely smudged jenever berries. Cut the potatoes into halves and cut the piece of pumpkin into square cubes. Cook the pieces potatoes and the pumpkin until they are ready to be eaten. After this, let them cool off, rub them in with oil and spice them with pepper, salt and Provençal spices. Shred the onion and cut the apple into pieces. Let a chunk of butter melt and stew the onion and the apple in it for about 10 minutes. Add the blueberries jelly it and let it melt for a little while. Subsequently, quench with brown beer. Let half of the moisture condense and complete the sauce with pepper and salt. Take the skewers and tack up the pieces of sweet potato, pumpkin and pieces of saddle of hare filet by alternating them. Sear the skewers for about 2 minutes on each side Take the skewers off the flame and let them keep cooking for a short time on a warm plate. Serve them with a spoonful of the sauce.

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