John Myers
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Wild Boar Salmon Wrapped in Ham with Cranberry Sauce and Potato Casserole
The perfect wild boar salmon wrapped in ham with cranberry sauce and potato casserole recipe with a picture and simple step-by-step instructions.
Flesh:
- 350 g Wild boar salmon (slightly larger than fillet)
- 150 g Black Forest ham
- 4 tbsp Cranberries from the glass
- Pepper salt
- 2 tbsp Sunflower oil for frying
Potato casserole:
- 500 g Potatoes
- 1 medium sized Onion
- Pepper salt
- 60 g Bacon cubes
- 120 g Sour cream
- 60 g Gouda cheese
Sauce:
- Roast set from searing the meat
- 250 ml Wild fund
- 100 ml Port wine
- 3 tbsp Cranberries from the glass
- Pepper salt
- 1 tsp Food starch
Vegetable side dish:
- 300 g Green beans TK
- Salt
- 1 tsp Dried savory
- 1,5 tbsp Butter to pan
Preparation meat:
- Remove silver hides, tendons and fat from the flesh. Halve depending on the size and pepper and salt all around. Spread out the ham slices in portions, overlap them and brush with the cranberries. Wrap the meat portion with it and keep it ready.
Preparing the potato casserole:
- Coarsely grate the cheese. Peel the potatoes and onion and roughly grate both. Drain the potatoes in a sieve and then squeeze out a little more by hand (in the sieve). Then transfer to a bowl, season with pepper and salt and mix well with grated onion, diced bacon and sour cream. Then fill into 3 small (not buttered) gratin molds with a diameter of approx. 8 cm and sprinkle with the cheese. Alternatively, use a larger gratin dish with a diameter of approx. 14 x 14 cm. Hold ready.
Preparation of vegetable side dish:
- In this case, cook frozen green beans in salted water until they are slightly firm to the bite, pour off, drain, put back in the pot and keep them ready next to the stove. For another side dish, please calculate the preparation time yourself.
Total preparation:
- Preheat the oven to 200 ° O / bottom heat. Slide the grid onto the 2nd rail from below and the sheet metal underneath. Since the potato casserole and the meat are cooked in the oven at the same time, you have to “juggle a little” with the cooking time of both. That means … since the potatoes need more heat and a longer time than the meat, they come in the oven first.
- During this, fry the wrapped meat in sunflower oil briefly and spicy. The liquid from the cranberries that escapes is desirable. After the potatoes have been cooked for the first 5 minutes, put the meat on the rack and cook it for 10 minutes.
- In the meantime, deglaze the roast set in the pan with game stock and simmer and reduce a little. Then pour in the port wine and also let it reduce a little. Finally stir in the cranberries, season with pepper and salt, stir in the starch mixed in a little water in small steps, let it set briefly and keep warm.
- After the meat has been cooked for 10 minutes, take it out of the oven for a short time, turn the temperature up to 240 ° and grill the potatoes for 6 minutes. Then switch the temperature back down to 200 ° and put the meat back in the oven for 5 minutes. Then take the meat and casserole out of the oven immediately. Let the meat rest briefly.
- During this time, heat the beans again slightly, add butter and savory and toss them in thoroughly. Then lift the casseroles out of the mold, portion the meat as desired and serve both with sauce and a vegetable garnish.
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