Wild Boar Saddle Gourmet

For this delicate dish, use the back of a young wild boar, a fresh boar or a defector. It is carved like a saddle of venison.

Soak the juniper berries, covered with water, for 5 minutes. Preheat the oven to 200 °C. Rinse the meat, dry it, remove the sinews and rub it with salt and paprika powder. Cover evenly with the bacon slices and pin with the cloves. Place the back on the broiler, pour the oil into the fat pan and roast the meat in the oven for 45-50 minutes, basting frequently with roast stock, but do not turn it to the other side. In the meantime, mix the flour with the apple juice. Once the roast is cooked, remove and keep warm. Stir the apple juice mixture with the gravy. Pour this liquid into a saucepan and thicken on the stove top. Stir in the two jams and enough beef broth or water, if desired, to make a creamy sauce. Cut the roast (remove the bacon first) and sprinkle the meat with pepper at the table. Offer the sauce separately.

** This goes well with

Bread dumplings or potato croquettes, red cabbage (Blaukraut), stewed apple halves filled with cranberry jam. As a drink a strong red wine, for example a Amselfelder from Yugoslavia.

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

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