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Roast wild boar with forest fruit and balsamic sauce

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Ingredients for 4 servings:

  • 1 kg venison – roast pork
  • Salt
  • pepper
  • 1 onion(s)
  • Juniper berry(s)
  • 30 g tomato paste
  • bay leaves
  • ¼ liter wine, red, dry
  • ⅛ liter balsamic vinegar, a little more to taste
  • 60 g jam (forest fruit jam)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brown the wild boar roast, add spices and onions, and cook briefly. Add tomato paste, deglaze with red wine and balsamic vinegar, and simmer in a covered pan at 200°C for about an hour. Baste occasionally. For the sauce: Remove the roast, add the wild berry jam, bring to a boil, and season to taste. Thicken slightly. Tip: Marinate the wild boar roast in orange juice for a few days, then proceed as described above.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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