Summary

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

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Instructions

1. 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.
2. Preheat the oven to 100 degrees.
3. Dab off the meat and fry in 3 tablespoons of olive oil and 1 tablespoon of butter. Sharp. Both sides +/- 4 min.
4. 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.
5. Then fry the onions (cut into strips) in a pan until they are nice and brown. Deglaze with red wine.
6. 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.
7. Add this sauce to the saddle of wild boar (which has been in the oven for 15 minutes).
8. 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.
9. Take out the meat and cut it into slices. Lightly puree the sauce. Arrange the meat and sauce.