Saltimbocca from Back Of Wild Boar À La Moscha
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g wild boar - back (youn wild boar if possible)
- 3 slices ham (Serrano-), thin, halved
- 12 fresh sage leaves
- 3 tablespoon butter, for frying
- Pepper from the grinder
- Salt, from the mill
- 100 ml white wine (Müller-Thurgau from Franconia), semi-dry
- 2 tablespoon butter for the sauce
- 1 teaspoon cornstarch, for the sauce, if necessary
Print Recipe
Pin Recipe Instructions
- Remove the silver skin from the wild boar`s back from the youngest wild boar. Now cut the meat into 6 approx. 4 cm thick slices and lightly coat each slice with a smooth meat tenderizer. Then stick half a slice of Spanish ham (depending on the meat size, a whole one) and 2 sage leaves with 2 toothpicks each flat on each slice of meat.
- Preheat the oven to 100 degrees.
- Melt the butter in a pan and fry the meat briefly on both sides over medium heat until it is lightly browned. Put the meat on a plate, season the side without the ham with salt and pepper from the mill, put the plate and meat in the warm oven, but reduce the temperature to 80 degrees.
- Deglaze the roast with the Franconian wine and allow to reduce until the desired amount of sauce is reached. Use the whisk to stir in the remaining butter and, if desired, thicken the sauce with a little cornstarch. Season to taste with salt and pepper.
- There are boiled or jacket potatoes, which are briefly browned in a pan with butter and rosemary, and broccoli with roasted almond flakes.
- By the time the side dishes and the sauce are ready, about 12 minutes should have passed for the pieces of meat in the oven. At this point they are still pale pink in the middle.
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