Wild boar loin with Ras el Hanout crust

Ingredients for 4 servings:

• 500 g wild boar loin
• 1 tbsp olive oil for frying
• 2 sprigs of mint
• 2 sprigs of parsley
• 40 g breadcrumbs
• salt and pepper
• 1 tbsp Ras el Hanout
• 30 g butter, soft
• 250 ml Game stock
• 100 ml port wine
• Cornstarch for binding

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

also with venison or deer back

Trim the wild boar loin. Preheat the oven to 120 degrees top/bottom heat. Finely chop the mint and parsley and mix with the remaining ingredients to form a paste. Place in a lunch bag and press down slightly. Place in the freezer. Heat a little oil in a pan and sear the loin on all sides. Place on an ovenproof plate and roast in the oven for about 20 minutes, depending on the thickness. Deglaze the pan with port wine, add the game stock, and let it reduce slightly. Thicken with cornstarch and season with salt, pepper, and sugar. Finally, remove the crust from the freezer, trim to size, and place it on the wild boar loin. Briefly turn on the grill function and gratinate the roast for about 8 minutes. Bulgur goes very well with this.