John Myers
Ingredients for 4 servings:
- 4 portions of pork loin(s), (wild boar loin), size as desired
- Spice mix (game spice)
- Olive oil, best
- 1 bunch spring onion(s), sliced
- 350 g mushrooms (chanterelles), whole, quartered or halved depending on size
- 2 king oyster mushrooms, cut into strips
- 150 ml white wine, strong, dry
- 250 ml Game stock
- 2 tbsp jelly, (rosehip jelly)
- 1 tbsp tomato paste
- Cream or sour cream, to taste
- Sea salt
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 50 minutes
Quick to prepare and with a sophisticated taste.
Wash the meat the day before and pat dry. Rub it liberally with game spice and drizzle with olive oil. Either vacuum seal the marinated loins or cover them tightly with cling film and refrigerate for 24 hours. Remove the wild boar loins from the refrigerator 1 hour before preparation. Do not rinse off the game spice. Heat a pan and sear the 5 cm diagonally sliced slices in batches on all sides. Remove and keep warm on a plate in the oven at 120°C. In the same pan, sauté the mushrooms and spring onions. Add the tomato paste and cook for 1 minute. Deglaze with the game stock and scrape up any juices from the pan. Add the white wine and reduce the liquid by at least 1/3. Stir in the rosehip jelly. Add the meat and bring back to a boil. If desired, you can refine the sauce with cream or sour cream. Season with salt. Red cabbage or champagne curd spaetzle are suitable side dishes: http://www.chefkoch.de/rezepte/1983271321626444/Champagner-Topfen-Spaetzle.html. These can be prepared in larger quantities, frozen, and thawed when needed, then browned in butter and olive oil.
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