John Myers
Sauce for Roast Wild Boar
The perfect sauce for roast wild boar recipe with a picture and simple step-by-step instructions.
- 5 kg Boar bones and paring
- 6 tbsp Clarified butter
- 300 g Tomato paste
- 4 liter Dry red wine
- 125 g Flour
- 3 liter Own venison production
- 250 g Lingonberry fresh
- 7 piece Garlic clove peeled and halved
- 5 piece Bay leaves
- 15 St Juniper berries
- 5 piece Chilli pepper fresh
- 2 tbsp Herbal salt in-house production
- 300 g Roughly chopped parsley root
- 300 g Coarsely chopped leek
- 300 g Roughly chopped carrots from our own garden
- Got a whole wild boar from my hunter friend. As you know, there is often only a little sauce with my NT dishes and so I always freeze part of this recipe for later use. In the first two pictures I thickened a little for a roast wild boar.
- I made goulash out of the leg of wild boar (picture 4) and used the bones and meat cuts here for this recipe.
- Sear the bones and meat in the clarified butter and then add the vegetables and tomato paste and roast over medium heat.
- Dust everything together with flour and then add the juniper and cranberries.
- Pour in the broth and the wine and bring to the boil while stirring.
- Then let it simmer gently for about 3.5 hours and skim off the foam and fat every now and then.
- Let the garlic, peppers and bay leaves simmer for the last half hour. Then season to taste with the salt and (depending on the intended use) sieve finely or coarsely.
- If I cannot use the sauce within 3 days, I freeze it for later use.
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