John Myers
Ingredients for 6 servings:
- 1.4 kg wild boar loin
- 100 g Ajvar, hot (pepper paste)
- 1 bell pepper(s), yellow
- 1 vegetable onion(s)
- 100 g tapenade (black olive paste), alternatively finely chopped black olives
- 100 g tomatoes, dried, chopped
- 1 kg mushrooms, brown and white mixed
- 1 liter vegetable broth
- 1 kg potatoes, floury
- 2 tbsp pesto, green
- 1 tbsp butter
- 100 ml milk
- salt and pepper
- Sauce thickener
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 15 hours
Cut the wild boar loin into two pieces and then slice both pieces lengthwise along the grain to create two flat meat patties. Brush the first piece with ajvar and top with thinly sliced bell peppers and onions (the remaining bell peppers and onions can be used as vegetables with the mushrooms). Spread the second piece with tapenade and top with the sun-dried tomatoes. Roll both pieces together, wrap in foil, and refrigerate overnight. The next day, clean and chop the mushrooms and mix with the remaining onions and bell peppers. Preheat the oven (or grill; I grilled it) to 200°C (400°F). Place the vegetables and broth in a bowl and place the two unwrapped wild boar pieces on a rack on top. The meat needs about 60 to 90 minutes and should reach an internal temperature of 70°C (168°F). In the meantime, peel the potatoes and boil them until soft. Then mash them with the butter, milk, and pesto (not too finely; it can still be chunky). When the meat is cooked, remove the vegetables from the dish and keep warm. Reduce the liquid slightly. Carve the meat and serve with the mashed potatoes, vegetables, and sauce.
Facebook Comments