Variations of Wild Boar with Apple and Bread Roll Casserole and Oven Pumpkin

Wild boar saltimbocca:

1. Plate each medallion to approx. 3 mm, pepper and cover each with a slice of ham and two sage leaves. Fold it up and pin it together with a wooden stick. Salt and pepper the meat on the outside and then fry it in clarified butter.
2. Place the meat on a baking sheet and sprinkle with rosemary. Place in the preheated oven for 4-5 minutes at 200 degrees. Turn once.

Wild boar fillet tips:

1. Salt and pepper the 4 wild boar fillet tips, fry them in clarified butter with cloves of garlic and rosemary. Then let it rest for 10 minutes in aluminum foil.

Sauce:

1. Fry the wild boar bones with the root vegetables and onion in clarified butter. Roast the tomato paste and add all the spices. Deglaze with red wine and reduce. The whole thing must simmer over medium heat for at least 2 hours. Then pass through a sieve and thicken with cold butter.

Apple roll casserole:

1. Dice the roll and apple, chop the herbs, finely dice the shallot. Steam the shallots in 1 tablespoon butter until translucent. Add the bread cubes and roast. Season with thyme, parsley, salt and nutmeg. Allow to cool slightly. Whisk me with the egg, add the bread and the apple cubes. Let it rest for 15 minutes while preheating the oven to 200 degrees.
2. Grease four ovenproof molds and sprinkle with breadcrumbs. Pour in the apple and roll mixture and smooth it out. Place the molds in a water bath and cook at 200 degrees for about 12 minutes.

Oven gourd wedges:

1. Core the Hokkaido, cut into wedges and mix with the vinegar, oil, garlic, honey, thyme leaves, salt and pepper in a bowl. Put everything on a baking sheet and bake in the oven at 200 degrees until the pumpkin is soft.

Caramelized chestnuts with chilli:

1. First caramelize the sugar, then add the chestnuts. Deglaze immediately with the cream and simmer. Finally add the chopped chilli pepper.