Wild Boar Butter Confit

Name: Wild Boar Butter Confit
Prep time: 45 min
Cook time: 240 min
Total time: 285 min
Yield: 8 Portionen
Ingredients: 1000 Gramm Wild boar roast, fully cooked; 1000 Gramm Butter; 125 Milliliter Riesling; 200 Gramm Clarified butter; 125 Milliliter Game stock; 3 Gramm Coarse, black pepper; 2 Gramm Nutmeg; 12 Gramm Salt; 1 Löffelspitze Allspice

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Cook Time

4 h 45 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This wild boar butter confit is an absolute highlight for the festive season! I've been making it for years and it's always a hit. The tender wild boar meat, refined with aromatic spices and confited in butter, is divine. The preparation takes a little time, but the result is worth the effort. Perfect as an appetizer or finger food for Christmas or New Year's Eve. The confit can be prepared well in advance and keeps in the fridge for some time. A hearty treat that should not be missing from any festive table!

Ingredients (9 ingredients)

1000 Gramm Wild boar roast, fully cooked
1000 Gramm Butter
125 Milliliter Riesling
200 Gramm Clarified butter
125 Milliliter Game stock
3 Gramm Coarse, black pepper
2 Gramm Nutmeg
12 Gramm Salt
1 Löffelspitze Allspice

Preparation (10 steps)

Melt butter

Thermomix® Setting

5 min/122°F/Speed 2 50

Put 1 kilogram of butter in the mixing bowl and melt for 5 min./50°C/speed 2.

300

Prepare wild boar

Roughly chop 1 kilogram of fully cooked, cold wild boar roast.

Add wild boar, wine and stock

Thermomix® Setting

10 sec/Speed 3 Reverse

Add the chopped wild boar, 125 milliliters of Riesling and 125 milliliters of game stock to the melted butter in the mixing bowl and stir for 10 sec./speed 3 Reverse.

Skim off butter protein

Pour the mixture into a flameproof pot and place in the oven preheated to 110°C. After 20 minutes, skim off the solidified butter protein.

Cook in the oven

Cook the pot in the oven at 110°C for 4 hours. The meat should be tender as butter.

Shred the meat

Remove the meat from the pot, let it cool slightly, pull it apart and cut into small pieces.

Season and mix

Thermomix® Setting

15 sec/Speed 3 Reverse

Season the shredded meat with 12 grams of salt, 3 grams of coarse black pepper, 2 grams of nutmeg and 1 pinch of allspice. Add the cooled butter from the pot (without sediment) and mix for 15 sec./speed 3 Reverse.

Fill and re-confit

Fill the mixture into glasses or stoneware pots and re-confit in the oven at 100°C for 30 minutes.

Melt clarified butter

Thermomix® Setting

3 min/122°F/Speed 1 50

Put 200 grams of clarified butter in the mixing bowl and melt for 3 min./50°C/speed 1.

180

Fill and Garnish

Pour the melted clarified butter over the confit in the jars or pots so that the surface is covered. Garnish with bay leaf, pepper or juniper berries as desired.