Wild boar loin with red wine, Madeira and balsamic sauce

Ingredients for 4 servings:

• 1 kg wild boar back (sheer, boneless)
• 1 tbsp butter
• 8 tbsp olive oil
• 5 cloves garlic
• 4 sprigs rosemary
• 1 pinch(s) cumin
• 1 tbsp butter
• 3 onions
• 50 ml Madeira
• 200 ml red wine
• 100 ml balsamic vinegar
• 200 g sour cream
• 300 ml broth
• 3 slices of bread (brown bread without crust, cut into small pieces)
• 16 slice(s) bacon, thin Tyrolean
• 225 g apple syrup
• salt and pepper

Instructions

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

This is my best recipe for wild boar loin so far

Marinate the wild boar loin overnight in 5 tbsp olive oil, 5 cloves of crushed garlic, a pinch of cumin, rosemary, pepper, and salt. Refrigerate. Preheat oven to 100°C (212°F). Pat dry the meat and sear in 3 tbsp olive oil and 1 tbsp butter. Cook for 4 minutes on each side, plus or minus 4 minutes. Place 8 slices of bacon in the roasting tin. Place the loin on top and cover with the remaining bacon slices. Place the roasting tin in the oven. Sauté the onions (cut into strips) in a pan until nicely browned. Deglaze with red wine. Then add the Madeira vinegar, balsamic vinegar, stock (in which I dissolved the applesauce), and sour cream, and simmer gently for 2 minutes. Now add the pieces of black bread and let it stand for a while (3 minutes). Stir through and season with salt and pepper. Add this sauce to the wild boar loin (which has been in the oven for 15 minutes). After about half an hour, the meat should reach an internal temperature of 68 degrees Celsius. At this point, the meat will still be slightly pink and juicy. Remove the meat and slice it. Lightly puree the sauce. Serve the meat and sauce together.