Saddle Of Wild Boar Wrapped in Bacon with Caramelized Quince and Red Wine and Elderberry Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g saddle wild boar, loosened
- 400 g bacon, or mild smoked bacon
- salt and pepper
- 2 teaspoons thyme, dried
- 2 tablespoon olive oil
- 2 quince (s)
- 2 teaspoons powdered sugar
- 50 g butter
- 1 tablespoon Marsala
- 1 small onion (s)
- 1 tablespoon oil
- 1 small carrot
- 1 piece (s) celery
- 125 ml red wine, dry
- 125 ml elderberry juice
- 100 g butter, very cold
Print Recipe
Pin Recipe Instructions
- Remove (parry) the meat from fat and silver skin, save. Season with salt, pepper and the thyme on both sides. Spread out the slices of bacon overlapping on a work surface, then place the meat on the bacon and beat it over the meat so that it is covered all around with the bacon.
- Heat the oil in a pan and fry the wild boar salmon all over, but the bacon should not get too crispy.
- In the meantime, preheat the oven to 100 ° C.
- Place the meat on the wire rack and cook for approx. 30 - 45 minutes. When using a roasting thermo, insert the probe into the meat and cook up to a core temperature of 64 ° C.
- Halve the quinces, then quarter and cut out the core like an apple. Cut the quince into slices. In a shallow pot or pan, heat the butter with the powdered sugar until the powdered sugar has dissolved and turned a little brown. Put quinces in the saucepan and stir well. Deglaze with Marsala. Turn the heat down and gently simmer covered. The quinces should be soft but not overcooked.
- For the sauce, cut the carrots, celery and onion into small cubes. Heat the oil in a pan or saucepan and fry the silver skin (parure) and the vegetables in it. Deglaze with red wine and elderberry juice and let everything simmer over a low flame. To finish, strain the jus through a sieve. Bring to the boil and bind with small pieces of the ice-cold butter. Season to taste with salt, pepper and possibly red wine and juice.
- Take the meat out of the oven and cut into slices. Arrange with the quince slices and the sauce on plates.
- This goes well with red cabbage and potato dumplings. You can also serve other winter vegetables as well as spaetzle or potato noodles with it.
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