Wild Boar Loin À La Robert
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Pork loin (s), (wild boar loin), size at will
- Spice mixture, (wild spice)
- Olive oil, best
- 1 bunch spring onion (s), sliced
- 350 g mushrooms (Eerline), whole, quartered or halved dependin on the size
- 2 king oyster mushrooms, cut into strips
- 150 ml white wine, strong, dry
- 250 ml game stock
- 2 tablespoon jelly (rose hip jelly)
- 1 tablespoon tomato paste
- Cream, or sour cream, to taste
- sea-salt
Print Recipe
Pin Recipe Instructions
- Wash the meat the day before and pat dry. Rub vigorously with wild herbs and drizzle with olive oil. Either vacuum seal the marinated loins or cover them well with cling film and place in the refrigerator for 24 hours.
- Take the wild boar loins out of the refrigerator 1 hour before preparation. Do not wash off the game spice. Let a pan get hot and fry the 5 cm wide slices in portions all around. Remove and keep warm on a plate in the oven at 120 ° C.
- Fry the mushrooms and spring onions in the same pan. Add the tomato paste and roast for 1 minute. Deglaze with the game stock and remove the frying set from the pan. Add the white wine and reduce the liquid by at least 1/3.
- Stir in the rose hip jelly. Add the meat and let it boil again briefly. If you want, you can refine the sauce with cream or sour cream. Season to taste with salt.
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