Wild boar loin on the bone

Ingredients for 5 servings:

• 2 ½ kg wild boar loin with bone
• 1 tbsp peppercorns
• 1 tbsp rosemary, fresh
• 1 tbsp thyme, fresh
• 10 allspice berries
• 4 juniper berries
• 1 garlic clove(s)
• 2 tbsp mustard
• 50 ml olive oil
• 50 ml port wine
• 100 ml red wine
• 2 glasses of game stock
• 1 tbsp cranberries
• salt and pepper
• 1 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

Remove any fat and silverskin from the wild boar loin. Score the meat along the central bone or backbone and continue cutting across the rib bones, as if removing the meat from the bone. Don’t cut it all the way through; leave about 1 cm of meat so the meat doesn’t come off. Open the two pieces of meat outwards. Finely crush the peppercorns, allspice berries, and juniper berries with a mortar and pestle. Mix together a marinade with rosemary, thyme, mustard, and olive oil. Press 1-2 cloves of garlic into this marinade and mix well. Let it marinate for about 1 hour, if possible. Brush the marinade onto the opened wild boar loin and fold it shut. Tie it with sausage rope or butcher’s twine to prevent the meat from unraveling. Brush the meat with the remaining marinade. Wrap tightly in cling film and let it marinate overnight. Place the wild boar loin in the oven at 160 degrees Celsius (convection oven) for half an hour. It’s best to insert a meat thermometer and set it at approximately 66-67 degrees Celsius. Turn off the oven and let it rest in the oven for 5-10 minutes. Remove the meat from the bone and cut into pieces. It should still be slightly pink. For the sauce, caramelize the powdered sugar and deglaze with port and red wine. Reduce by about half. Pour in the game stock and reduce again slightly. Season with salt, pepper, and cranberries, and thicken slightly if desired. Serve with mashed potatoes and broccoli.