Wild Boar Roast in Red Wine Sauce
Healthy, because
Even smarter
Wild boar meat is very juicy, aromatic and leaner than the meat of domestic pigs. A big advantage: wild boar lives species-appropriate in the wild - due to the natural way of life the meat is free of antibiotics and medication. In addition, venison supplies plenty of iron and zinc. While iron transports oxygen into the cells, zinc strengthens our immune system.
Game tastes good not only in the cold half of the year. The delicacy is always in season, because wild boar is hunted all year round. Fresh game meat can be kept in the refrigerator for about 3 days, frozen even 6-8 months. Frozen game meat is best defrosted slowly in the refrigerator; the liquid that escapes should be poured away.
Ingredients
- Ingredients
- 1 Wild boar roulade (About 1 kg)
- ½ l Red wine
- ½ l Game stock
- 1 bunch thyme
- 1 bunch marjoram
- 1 bay leaf
- 1 tsp Juniper berries
- 2 Tbsps vegetable oil
- 2 carrots
- 2 onions
- 1 Tbsp Red currant jelly
- 2 centiliters gin
- salt
- freshly ground peppers
Preparation steps
Rinse the carrots. Peel and dice the carrots and onions.
Pluck the leaves off half of the herbs and finely chop. Place the herbs on the roast and roll, securing with kitchen twine. Season with salt and pepper and brown in hot oil on all sides.
Saute the carrots and onions. Add in the remaining herbs, bay leaf and juniper berries and deglaze with the red wine. Bring to a boil and reduce by half. Place meat in the sauce and braise in preheated oven at 160°C (approximately 325°F) for about 1 1/2 hours. Turn the roast from time to time. Remove the meat and let rest covered with aluminum foil. Run the sauce through a sieve and bring to a boil. Add water if needed. Stir in the currant jelly and gin and season with salt and pepper.
Remove kitchen twine from the roast and cut into slices. Serve with the sauce.
