Saddle Of Wild Boar Stuffed with Herb Crust

Summary

Ingredients

• 50 g porcini mushrooms, dried
• 2 medium onion (s)
• 2 tablespoons oil
• Salt and pepper, from the mill
• Herbal Crust:
• 2 tablespoon rosemary, dried
• 2 cloves garlic
• 6 tablespoon olive oil
• 2 tablespoon mustard, medium hot, grained
• Salt and pepper, from the mill
• Flesh :
• 2.2 kg wild boar - back with bone
• 2 shallot (s)
• 2 tomato (s), fresh
• 2 bay leaves, fresh
• 2 juniper berries
• 125 ml red wine
• 400 ml game stock or veal stock
• 2 tablespoon port wine, red
• butter
• Flour

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Instructions

1. For the filling, soak the dried porcini mushrooms in 1/4 l of boiling water.
2. Peel the onions, dice them very finely and sauté them in oil in a small pan. Squeeze out the porcini mushrooms and collect the liquid. Finely chop the mushrooms and mix with the onions. Pour in some mushroom water so that the mushrooms are just covered. Stew over medium heat until the liquid has almost evaporated. Salt, pepper and let cool.
3. In the meantime, for the crust, mix the mustard with the rosemary, salt and pepper and the oil to a paste.
4. Parry the back of the wild boar and, if available, scratch the rind in a diamond shape with a cutter or a very sharp knife, do not cut into the meat.
5. Release the real fillets on the underside. Peel off the two strands of back fillet along the ridge of the back with a very sharp knife 4-5 cm deep and fold outwards. Spread the cooled mushroom farce into the opening. Press the meat back to the bone and fix it with kitchen twine like a roll roast.
6. Spread the herbal paste on your back. To prevent your back from twisting when roasting, a wooden stick is inserted into the spinal canal on the right and left.
7. For the sauce in a roasting pan or roasting pan, fry the peeled and roughly chopped shallots with the tomatoes in a little oil, you can also add a few carrots and a little celery. Deglaze with red wine and 1/8 l water. Put in the juniper berries and bay leaves. Place the saddle of wild boar in the stock and bake in the preheated oven at 160 ° C for 45 minutes. roast meat. In doing so, keep scooping the roast. Turn the oven up to 180 ° C, place the roast on the wire rack and roast for another 15-20 minutes so that the crust can take on color.
8. In the meantime, pass the brewing stock through a sieve while brushing the residues through the sieve with a spoon. Season the sauce with port wine, salt and pepper and thicken with a little flour butter.
9. Before serving, remove the twine and cut the back on the bone into thin slices.

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