John Myers
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Roast Wild Boar with Cream Sausage
The perfect roast wild boar with cream sausage recipe with a picture and simple step-by-step instructions.
For the wild boar roast:
- 1 kg Roast wild boar
- Salt pepper
- Mustard
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 tbsp Oil
- 3 Carrots
- 2 Parsley roots
- 1 pole Leeks / leeks
- 2 Rods Celery
- 1 Tomato
- 1 tbsp Tomato paste
- 150 ml Red wine
- 3 Branches Thyme
- 2 Branches Rosemary
- 3 Bay leaves
- 5 Juniper berries
- Water
For the cream savory:
- 1 Savoy cabbage head
- 1 cups Cream
- 25 g Ice cold butter
- Chilli from the mill
- Freshly grated nutmeg
- Salt
The day before:
- Salt and pepper the roast the evening before and rub mustard. Then sprinkle with dried thyme and rosemary, massage in oil and put in a freezer bag. Let it steep overnight.
Approx. 3 – 3.5 hours before eating:
- Place the Römertopf in water for 30 – 60 minutes (depending on the manufacturer’s instructions) and let it soak.
About 2.5 hours before eating:
- Clean the carrots, parsley roots, leeks and celery and cut into large pieces, wash the tomatoes and cut in half. Sear the marinated roast in a high-brimmed pan (or a shallow saucepan) on both sides for about 3 minutes and set aside. Also put the chopped vegetables in the pan, stir in the tomato paste, sauté for 2-3 minutes and deglaze with the red wine.
- Put the vegetables and red wine in the römertopf, add the thyme and rosemary sprigs, the bay leaves and the juniper berries and stir well. Place the roast on the bed of vegetables and press lightly. Fill the pot with water until the roast is almost covered and add a teaspoon of salt to the liquid.
- Then put the Römertopf in the cold (!) Oven, set it to 200 ° C top and bottom heat and let the roast stew in it for about 2 hours.
Half an hour before eating:
- Depending on the (potato) side dish, peel the potatoes and cook them as desired. We had puree this time, but I’ve also served boiled potatoes with it.
- Cut the savoy cabbage into individual leaves, wash and cook in salted water for about 5 minutes until firm to the bite. Remove the leaves with a skimmer and soak in ice water. Then drain the leaves well and squeeze out excess water with your hands.
- Chop the sausage and heat it with the cream in a pan. Stir in the butter and fry the savoy cabbage until the cream has thickened a little. Season the creamed sausage with chilli flakes from the mill, grated nutmeg and salt.
- In the meantime, take the Roman pot out of the oven and put the meat aside and cover. Pass the stock with the vegetables through a sieve. Season the meat stock with salt and pepper and thicken with cornstarch as desired.
- Cut the meat into slices, arrange with the side dishes and the sauce on plates and serve – bon appetite! 🙂
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