Sauerbraten from Wild Boar

Explanation on meat:

1. Since I had frozen a piece of wild boar salmon, it was just enough for 2 people. It is tender meat (I like it better than the usual beef for sauerbraten), does not take too long to cook and has a mild taste. Saddle of wild boar is similar to this. Leg (with or without bones) would have to be stewed for a long time or cooked in the oven, but it could also be marinated. However, for larger and heavier parts, the marinating time is 2-3 days longer than required in this recipe. The cooking time then too.

Marinate meat:

1. Skin the onion, cut into eighths. Pour the buttermilk into a sealable container adapted to the size of the meat. Mix with the vinegar, add all the spices and onions, and season with pepper and salt. Rinse the meat with cold water, pat dry well, add a little pepper and salt all around and place in the marinade. It should be completely covered. Close the jar tightly and place in the refrigerator for 2 days.

Preparation of meat and sauce:

1. Peel the red onion, quarter it lengthways and cut it into slices. Peel the carrot and cut into thin slices. Lift the meat out of the marinade, rinse under cold water, then dry well and pepper and salt all over again. Fish the onion, spices and bay leaves from the marinade, drain a little and keep ready.
2. Heat the clarified butter in a larger pan with a higher rim (or saucepan). Add the meat, red onion, onion and spices from the marinade and carrots. Sear the meat on all sides and let the vegetables get color. It can brown quite well, the better the sauce will be afterwards. When both have the desired “roasted aromas”, deglaze with red wine, red wine vinegar and first 100 ml of water. Cover the pan or saucepan with a lid, reduce the heat halfway and let it simmer for 30-35 minutes. Pour 100 ml of water into the cooked sauce once in a while and let it continue to simmer. Now heat up the oven to 100 °. After the 30 minutes have elapsed, measure the core temperature of the meat with a thermometer. In this case it should be cooked through and have a core temperature of 75 – 78 °. If this is not yet the case, extend the cooking time by 5 minutes. Then take the meat out of the pan and keep it warm on the grill in the oven.
3. Pour the remaining 100 ml of water into the sauce and stir, pour through a sieve and collect the sauce in a smaller saucepan. Bring it to the boil again, stir in the starch mixed in the 3 tablespoons of the marinade and let it set while simmering for 1 minute. Finally, season again to taste and, if necessary, add some seasoning. Serve the meat in slices with the sauce.
4. There was also potato dumplings and green asparagus. But it also goes well with mashed potatoes and red cabbage or green beans.
5. The preparation times given below only apply to meat and sauce. Please calculate the time for the desired side dishes yourself.
6. I did not want to enter the rest period to be specified below (here 2 days) in minutes. It would have gone beyond the scope and would have been confusing.