dried back of young wild boar

Ingredients for 2 servings:

• 350 g wild boar meat (young boar loin)
• 4 tbsp sherry
• 4 tbsp honey
• 2 tbsp ketchup
• 1 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp black pepper, ground

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 hours; Total time approx. 7 hours 20 minutes

Wild Boar Jerky

Cut the loin of young venison into 1 cm thick slices, then flatten and halve lengthwise. Mix all other ingredients and marinate the meat for about 2 hours. Line the roasting pan on the lowest oven rack with baking paper and hang the meat strips on the oven rack. The strips should hang individually. Set the oven temperature to 80 degrees Celsius (fan/circulating air), place the rack on the top rack, and let the strips dry for 5 hours. Leave the oven door slightly ajar using a wooden spoon.