Bosch 8 Series Recipes page 143

Wild boar joint with elderberry sauce and
caramelised apples
M C R C 0 0 9 0 2 4 6 4 _ B O _ W i l d s c h w e i n b r a t e n _ m _ H o l u n d e r s a u c e _ u _ A e p f e l - 0 1 1 _ F 3 9 M C R C 0 0 9 1 8 1 6 5 _ S E _ W i l d s c h w e i n b r a t e n _ m _ H o l u n d e r s a u c e _ u _ A e p f e l - 0 1 2 M C R C 0 0 9 0 0 7 8 0 _ N F _ W i l d s c h w e i n b r a t e n _ m _ H o l u n d e r s a u c e _ u _ A e p f e l - 0 1 8 _ R Z 0 M e a t G a m e P r e p a r a t i o n m e t h o d s B r a i s i n g R e c i p e c a t e g o r i e s M e a t
Ingredients | For 6 servings
Large roaster with lid
Meat:
1.5 kg wild boar joint from the leg, boneless
Salt, Pepper, freshly ground
30 g clarified butter
Sauce:
1 medium onion
2 small carrots
1 small piece celeriac
½ leek
2 small garlic cloves
1 sour apple, e.g. Braeburn or Topaz
5 sprigs thyme
½ organic orange
1 tbsp tomato purée
60 g butter
20 g sugar
250 ml tart red wine
A few juniper berries
250 ml game stock
60 g elderberry jam
Apples:
2 sour apples, e.g. Braeburn or Topaz
40 g butter
20 g sugar
[ I n d e x : ]
Per serving
728 kcal, 28 g carbs, 43 g fat, 52 g protein,
2,3 BU
Preparation
1 | Rinse the meat briefly in cold water and pat
dry with kitchen towel. Season with salt and
pepper.
2 | Trim and peel the root vegetables. Cut the leek
in half lengthwise and wash thoroughly. Peel the
garlic cloves. Cut the vegetables into pieces
1-2 cm in size. Wash the apple, core it, cut it into
quarters and then cut it into wedges.
3 | Heat the clarified butter in the roaster and sear
the meat well all over. Remove the meat from the
roaster and place to one side.
4 | Briefly brown the vegetables and garlic cloves
in the frying fat. Add the thyme sprigs, the zest of
half of the orange and the apple wedges. Add the
tomato purée and fry.
5 | Add 30 g butter to the roaster, then add the
sugar and leave to caramelise. Deglaze with
approx. 100 ml red wine. Press the juniper berries
and add them to the mixture. Let the juices
reduce and top up with the game stock.
6 | Place the meat into the roaster once again and
baste with 30 g butter. Cover over with the lid and
roast the meat as indicated.
f a l s e T e m p e r a t u r e 1 9 0 ° C 1 9 0 D u r a t i o n 1 6 0 - 1 7 0 m i n u t e s 1 6 0 R o a s t e r w i t h l i d o n t h e w i r e r a c k , l e v e l 2 T o p / b o t t o m h e a t i n g
Poultry and meat | 141
7 | Turn after 1 hour and 20 minutes, and pour the
meat juices over several times after this point.
After the end of the cooking time, remove the
meat from the roaster and keep it warm.
8 | Pass the sauce through a fine sieve and strain
the vegetables. Pour over the remaining red wine,
bring to the boil and season with salt and pepper.
Thicken the sauce as desired. Stir in the
elderberry jam and season the sauce to taste
once again.
9 | Prepare the apple for caramelisation by
washing and coring it, cutting it into quarters and
then into wedges. Melt the butter in the frying pan
and fry the apple briefly. Scatter the sugar over
the top and leave to caramelise.
Setting procedure:
Top/bottom heating
Roaster with lid on the wire rack, level 2
190 °C
Cooking time:
2 hr. 40 min. - 2 hr. 50 min.
Tip:
You can bind the sauce by mixing together
1 tbsp cornflour with a little cold water, mixing it
quickly into the hot sauce with a whisk and then
letting the sauce come to the boil again.