Saddle Of Wild Boar with Strong Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 saddle wild boar on the bone, here about 700 g
- 2 sprigs sage
- 2 sprigs rosemary
- 2 sprigs oregano
- 2 sprigs thyme
- 2 cloves garlic
- some olive oil
- 1 carrot (s)
- 1 small Piece (s) celeriac
- 1 small Stick (s) leek
- 1 glass white wine
- 1 dash vermouth (Noilly Prat)
- 10 juniper berries
- 6 allspice grains
- 6 black peppercorns
- 6 clove (s)
- some cayenne pepper, or chili powder
- some orange peel, grated
- 2 tablespoon cornstarch, roughly, depending on the amount liquid
- 2 tablespoon jelly (elderberry), about
- a bit salt
- some pepper, from the mill
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Carefully remove and clean the back of the wild boar. First cover the salmon with sage, rosemary, oregano, thyme sprigs and thinly sliced garlic, rub with olive oil and wrap in cling film and leave to stand (a few hours or overnight).
- Cut or chop the bones and paring and fry until they are quite brown. Deglaze with a good 2 liters of hot water and boil for about an hour. Remove the bones and paring, degrease the stock and reduce it by half.
- Clean the carrots, celery and leek, cut into large pieces and roast in a little olive oil. Deglaze with white wine and Noilly Prat, pour on the broth. Coarsely mash approx. 10 juniper berries, 6 allspice grains, some peppercorns, 6 cloves in a mortar and add. Add a little cayenne pepper or chilli and some grated orange peel. Add the herbs with which the salmon were marinated. Simmer for half an hour, then pass through a sieve, thicken a little with cornstarch and season with salt and elderberry jelly, round off with the cream.
- Sear the salmon all around and then let it steep in a preheated porcelain dish at 70 ° in the oven. (If you like, between 40 and 60 minutes, for example. Doesn`t depend on it exactly). Deglaze the roast set in the pan with a little sauce and pour back into the sauce casserole.
- Cut the meat (pink) open and serve with the sauce.
- Bread dumplings (see my recipe) or boiled potatoes or pasta go well with it.
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