Saltimbocca of wild boar loin à la Moscha

Ingredients for 3 servings:

• 600 g wild boar back (preferably young wild boar)
• 3 slices of ham (Serrano), thin, halved
• 12 leaves of sage, fresh
• 3 tbsp butter, for frying
• Pepper, from the mill
• Salt, from the mill
• 100 ml white wine (Müller-Thurgau from Franconia), semi-dry
• 2 tbsp butter, for the sauce
• 1 tsp cornstarch, for the sauce, if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Obelix in Spain and Franconia

Remove the silverskin from the wild boar loin, preferably from the youngest wild boar. Cut the meat into 6 slices, each approximately 4 cm thick, and flatten each slice lightly with a smooth meat tenderizer. Then, using two toothpicks, place half a slice of Spanish ham (or a whole one, depending on the size of the meat) and 2 sage leaves flat onto each slice of meat. Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit). Melt the butter in a pan and briefly fry the meat on both sides over medium heat until lightly browned. Place the meat on a plate, season the side without the ham with salt and freshly ground pepper, and place the plate and meat in the warm oven, but reduce the temperature to 80 degrees Celsius (176 degrees Fahrenheit). Deglaze the pan with the Franconian wine and reduce until the desired sauce thickness is reached. Whisk in the remaining butter and thicken the sauce with a little cornstarch, if desired. Season to taste with salt and pepper. Served with boiled or jacket potatoes, briefly browned in a pan with butter and rosemary, and broccoli with toasted almond flakes. By the time the filling side dishes and the sauce are ready, the meat pieces should have been in the oven for about 12 minutes. At this point, they will still be a delicate pink in the center.