Wild Boar Back

Rub the meat with crushed juniper berries, pour a mixture of red wine and water over it, add slices of onion and leave it in the refrigerator for 2-4 days with the lid closed. Turn it to the other side every day.

Cut bacon into thin slices, put half of it in a roasting pan. Season the dried meat with salt and pepper, place on top of the bacon, cover with the remaining bacon slices, roast in the oven without the lid for about 60 minutes.

Circuit:

180-200 degrees , 2nd slide bar v. U.

160-180 °C , convection oven

After half an hour of roasting, add the coarsely chopped greens, maybe add a little pickle.

Hollow out the apples with an apple corer, place them one by one on a piece of aluminum foil, sprinkle with the juice of one lemon, fold in, and cook for the last 25 minutes on the roasting rack next to the roaster.

Keep the finished wild boar saddle warm. In the roast stock sweat the flour, extinguish with the marinade filled up to 1/2 liter, let it bubble up, sieve. Refine with whipped cream, season with salt, pepper and soy sauce. Fill the baked apples with cranberry compote.

Serve with red cabbage, potato croquettes or boiled potatoes.

of Hamburgische Electricitätswerke Ag

Our tip: Use bacon with a fine, smoky note!

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