Wild boar fillet with fruity cream sauce

Ingredients for 2 servings:

• 500 g wild boar fillet(s)
• 2 cloves garlic
• 3 sprigs rosemary
• 3 sprigs of oregano
• 3 sprigs of thyme
• 3 sprigs of sage
• 10 juniper berries
• some cloves
• salt and pepper
• 100 ml cream
• 1 tbsp potato starch, approx.
• 1 tbsp jam (elderberry jelly), approx.
• 1 shot of port wine
• 1 shot of vermouth (Noilly Prat)
• some olive oil
• some cayenne pepper or chili

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

NT combined with grilled roast

The night before, clean the fillet, arrange the thinly sliced ​​garlic and herbs, along with the juniper berries and cloves, around the meat, rub well with oil, and wrap in cling film to marinate (you can also use freezer bags and vacuum seal). Remove the fillet, strip the herbs, and set aside. Open the fillet, fill with a few herb sprigs and garlic slices, and tie with kitchen string (like a rolled roast). Brown it on all sides in a cast-iron pan, then transfer it to a preheated dish and cook in the oven for one hour – half an hour at 80°C top/bottom heat, then increase the temperature to 120°C grill. Once cooked, let it rest for a while. Then carve it. In the meantime, loosen the meat juices with port wine and Noilly Prat, pour in a little water, add the reserved herbs, and simmer. Season with the remaining spices and elderberry jelly, mix the cream with the potato starch, and pour it over the meat. Simmer until reduced to desired consistency. Then serve.