John Myers
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Wild Boar Fillet Wrapped in Ham with Red Wine, Chestnut and Onions
The perfect wild boar fillet wrapped in ham with red wine, chestnut and onions recipe with a picture and simple step-by-step instructions.
Flesh:
- 400 g Raised wild boar fillet
- 100 g Black Forest ham
- Pepper from the grinder
- 1 tbsp Clarified butter for frying
Sauce:
- 80 g Of the meat including the section Of parrying
- 1 tbsp Clarified butter
- 1 middle Onion
- 1 small Carrot
- 0,5 pole Leek
- 4 Juniper berries
- 4 Allspice grains
- 2 Cloves
- 1 Bay leaf
- 400 ml Wild fund
- Pepper salt
- Some cornstarch to set
Red wine-chestnut-onions:
- 1 tbsp Powdered sugar
- 2 middle Onions
- 200 g Chestnuts pre-cooked and peeled
- 300 ml Red wine
- 2 tbsp Cranberry compote
- Pepper salt
- 1 tbsp Ice cold butter
Flesh:
- Remove the silver skin and any fat deposits from the fillets. Weigh the cut off and cut off enough of the pared fillet to get 80 g. Keep these sections for the sauce.
- Cut the fillets into pieces approx. 10 cm long. Pepper these all around and wrap the ham. Wrap the wrapped fillet pieces in foil and let them soak in the refrigerator until all other preparation steps have been completed. The meat is then roasted very quickly, as the fillets are quite thin.
Sauce:
- Peel the onion and cut into large cubes. Peel the carrot and cut into thick slices. Clean and wash the leek and cut into wide slices.
- Sear the meat in the clarified butter. When they start to take on color, first roast the onion and leek and then add the carrot slices. Add the spices, stir everything well and briefly toast again. Deglaze with 300 ml stock, season with pepper and salt, reduce the heat and let everything simmer for at least 1 hour. When the liquid is reduced, pour in the remaining 100 ml of stock.
- At the end of the cooking time, remove the sauce from the stove, pour through a sieve, put the sauce back into a saucepan and have it ready. Just before serving, bring this to the boil again and lightly set with a little cornstarch mixed with water.
Red wine-chestnut-onions:
- While the sauce is simmering, prepare the side dish: peel and cut the onions into eighths. Dissolve the powdered sugar in a saucepan over medium heat. When it starts to turn golden, caramelize the onion wedges in it. Add the pre-cooked chestnuts, roast a little and then deglaze everything with the red wine. Turn the heat down and let everything simmer. In between add the cranberry compote, stir well and let simmer until it has a creamy consistency. Finally, bind with the cold butter and season with salt and pepper. Set the heat to the lowest level and have it ready.
Finishing and frying the meat:
- Preheat open to 120 °. While the sauce is ready and the side dish is simmering, heat the clarified butter in a pan. Fry all pieces of fillet all around until crispy and immediately place on the grill in the oven for approx. 10 minutes. Think of a “drip pad”.
- The cooking time depends on the diameter of the fillets. If they are stronger than mine used (see photo), the cooking time can be extended by a few minutes. Possibly cut through a piece of fillet to test it. It should still be a little pink on the inside.
- While the fillets are in the oven, heat the sauce and set. Then it can be served.
Tip:
- As a side dish (as in my case) bread dumplings, but also potato dumplings or spaetzle go with it. Please plan this in the preparation time.
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