Saddle Of Wild Boar with Red Wine, Madeira and Balsamic Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 13 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg wild boar - back, (sheer, boneless)
- 1 tablespoon butter
- 8 tablespoon olive oil
- 5 cloves garlic
- 4 sprigs rosemary
- 1 pinch (s) cumin
- 1 tablespoon butter
- 3 onion (s)
- 50 ml Madeira
- 200 ml red wine
- 100 ml balsamic vinegar
- 200 g sour cream
- 300 ml broth
- 3 slices bread (black bread without crust, chopped up)
- 16 slices bacon, thin Tyrolean
- 225 g apple cabbae
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak saddle of wild boar overnight in 5 tablespoons of olive oil, 5 cloves of crushed garlic, a pinch of cumin, rosemary, pepper and salt. Put something into the fridge.
- Preheat the oven to 100 degrees.
- Dab off the meat and fry in 3 tablespoons of olive oil and 1 tablespoon of butter. Sharp. Both sides +/- 4 min.
- Place 8 slices of bacon in the roasting pan. Place the back on it and cover with the remaining bacon slices. Now put the roaster in the oven.
- Then fry the onions (cut into strips) in a pan until they are nice and brown. Deglaze with red wine.
- Then add Madeira, balsamic vinegar, broth (in which I dissolved the apple sauce) and sour cream and simmer gently for 2 minutes. Now add the pieces of black bread and let it steep a little (3 min.). Then stir and season with salt and pepper.
- Add this sauce to the saddle of wild boar (which has been in the oven for 15 minutes).
- A core temperature of 68 degrees should be reached after a total of +/- half an hour. Then the meat is still slightly pink and juicy.
- Take out the meat and cut it into slices. Lightly puree the sauce. Arrange the meat and sauce.
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