Roast wild boar with spiced red cabbage
easy
135 mins
135 mins
Ingredients
- 1.8-2 kg Wild boar roast from the leg (boneless)
- 1 TABLESPOON Juniper berries
- 3 dried bay leaves
- 7-8 Stem(s) Thyme
- 7-10 Tbsp Pepper
- 1/2 TEASPOON ground allspice (or 5-6 allspice grains)
- 2-3 Carrots
- 1 pieces of celeriac (150-200 g)
- 4 medium-sized onions
- 2-3 Branches of rosemary
- 60 g clarified butter
- 7-10 Tbsp Salt
- 1/8 l Calvados
- 1 glass (400 ml) Game fund
- 4-5 discs Bacon
- 1 package (200 g) dried figs
- 4-5 Cloves
- 1 Cinnamon stick
- 1 (approx. 2 kg) Head red cabbage
- 1/4 l apple juice
- 5-6 Tbsp Red wine vinegar
- 4 TABLESPOONS demerara sugar
- 100 g Whipped cream
- 15-20 g Flour
- 1 fresh fig to garnish
Directions
- 1
Wash the meat and dab dry. Crush juniper berries and crumble 2 bay leaves. Wash thyme, shake dry and dab off half of the leaves. Put the remaining thyme aside. Mix thyme, juniper berries and bay leaves with pepper and allspice and rub into the roast. Cover the meat and chill overnight. Clean and wash the carrots and celery and cut them into pieces. Peel and quarter 2 onions. Wash the rosemary and shake dry.
- 2
Heat 30 g clarified butter in a roasting pan. Brown the meat all around. Add onions, carrots and celery and fry briefly. Salt the meat and deglaze with calvados, game stock and 1/8 litre water. Spread thyme and rosemary around the roast except for a little to garnish and cover with bacon. Cover and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/2 -1 3/4 hours. In between, cover with roasting stock. In the meantime, briefly boil figs, cloves and cinnamon stick in 3/8 litres of water and remove from the heat. Clean and wash the red cabbage and cut into strips. Peel and chop 2 onions. Heat 30 g clarified butter in a large pot and sauté the onions in it. Add red cabbage, braise briefly and season with salt and a little pepper. Add apple juice, vinegar, sugar, 1 bay leaf and figs with cooking water and spices. Cover and stew for about 1 hour. Stir in between. Fry the wild boar roast for the last 10-15 minutes without the lid so that the bacon is nice and crispy. Remove the finished roast from the braising stock and keep warm.
- 3
Clean and wash the red cabbage and cut into strips. Peel and chop 2 onions. Heat 30 g clarified butter in a large pot and sauté the onions in it. Add red cabbage, braise briefly and season with salt and a little pepper. Add apple juice, vinegar, sugar, 1 bay leaf and figs with cooking water and spices. Cover and stew for about 1 hour. Stir in between. Fry the wild boar roast for the last 10-15 minutes without the lid so that the bacon is nice and crispy. Remove the finished roast from the braising stock and keep warm. Pour the stock through a sieve into a pot. Add cream and bring to the boil. Mix flour with some cold water until smooth, stir into the boiling stock and let it simmer for 2-3 minutes while stirring. Season red cabbage with salt and pepper. Slice the roast wild boar and serve with the sauce. Spread fried bacon over it and garnish with rosemary, thyme and fresh fig. Red cabbage extra rich. Croquettes taste good with it
- 4
Pour the stock through a sieve into a pot. Add cream and bring to the boil. Mix flour with some cold water until smooth, stir into the boiling stock and let it simmer for 2-3 minutes while stirring. Season red cabbage with salt and pepper. Slice the roast wild boar and serve with the sauce. Spread fried bacon over it and garnish with rosemary, thyme and fresh fig. Red cabbage extra rich. Croquettes taste good with it
- 5
12 hours waiting time
Nutrition Facts
520 kcal
33 g
20 g
42 g
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