Wild Boar Roll Roast in Römertopf
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 50 mins |
| Total Time | 2 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg wild boar (belly), released
- 100 g mustard your choice (e.. beer mustard)
- 10 grains allspice
- 8 juniper berries
- 0.75 teaspoon ¾ coriander, whole
- 0.5 teaspoon ½ peppercorns, green
- 0.75 teaspoon ¾ caraway seeds, whole
- 4 cloves garlic, finely chopped
- 1 handful porcini mushrooms, dried
- Water, hot for soaking
- salt
- some butter
For the sauce:
- some vegetable broth, grained
- 1 large onion (s)
- 3 bay leaves, fresh
- 100 ml red wine
- cornstarch
Print Recipe
Pin Recipe Instructions
- Soak the boletus in hot water, drain and finely chop. Save the soaking water for the sauce.
- Crush allspice, juniper, pepper, caraway seeds and coriander in a mortar and mix with the mustard, garlic, salt and 3/4 of the chopped porcini mushrooms to a paste. Spread the paste evenly on the washed and dabbed dry pork belly. Roll up the good piece and tie with a split.
- Spread the Römertopf with butter. Briefly sear the roll roast on all sides in an uncoated pan with butter and place in the prepared Römertopf.
- Fry the onion in the pan with the leftovers, deglaze with red wine until the alcohol has evaporated. Add the porcini mushrooms, bay leaves and porcini mushroom water, season with vegetable stock and salt, bring to the boil briefly and pour over the roll roast. Put the Römertopf in the non-preheated oven for about 1.5 hours at 250 ° C.
- When the roast is done, add the sauce to the pan again, bring to the boil and thicken with cornstarch to the desired consistency, season if necessary. Mashed potatoes and chard vegetables go well as side dishes.
- The hardest part about this recipe is getting a good boneless wild boar belly. If no wild boar is available, a normal pork belly should also serve its purpose. You probably have to change the spices accordingly. The amounts given vary depending on the size of the boar belly and are intended as rough guidelines.
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