Wild Boar Roast with Chestnut Pears

Wild Boar Roast with Chestnut Pears

Main Course

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Cook Time

2 h 40 min

Servings

4

Difficulty

Medium

Prep Time

60 Min

Description

This wild boar roast with chestnut pears, prepared in the Thermomix®, is a hearty main course with wild boar leg, garlic, and mustard. The recipe is particularly suitable for autumn and winter and festive occasions. The preparation takes a total of 160 minutes, with an active working time of about 60 minutes. The dish is designed for 4 servings and is ideal for a hearty family meal.

Ingredients (23 ingredients)

  • 1.5 kg Wild boar leg (boneless)
  • 2 Zehe(n) Garlic
  • 4 EL Medium-hot mustard
  • Salt
  • Freshly ground pepper
  • 1 Bd. Soup greens
  • 4 Onions
  • 2 EL Olive oil
  • 2 EL Tomato paste
  • 2 Gläser Vegetable stock
  • 300 ml Dry red wine
  • 1 Star anise
  • 2 Dried bay leaves
  • 7 Juniper berries
  • 4 Carrots
  • 2 EL Butter
  • 75 g Berry jelly
  • 400 g Pre-cooked chestnuts
  • 3 EL Cornstarch
  • 2 TL Honey
  • 6 Zweig(e) Marjoram
  • 4 TL Lingonberries
  • 4 Small pears

Preparation (14 steps)

1

Prepare garlic-mustard paste

Thermomix® Setting
10 sec/Speed 3

Place 2 cloves of garlic in the mixing bowl and chop for 3 sec./speed 7. Add 4 tbsp medium-hot mustard, salt, and freshly ground pepper and stir for 10 sec./speed 3.

10
2

Prepare and coat the meat

Wash 1.5 kg wild boar leg (boneless), pat dry, and trim the fat as desired. Then tie the roast tightly with kitchen twine. Place the roast on the baking tray of the oven and spread with the garlic-mustard paste. Let it sit for about 30 minutes.

3

Chop soup greens and onions

Thermomix® Setting
5 sec/Speed 5

Clean 1 bunch of soup greens and cut into coarse pieces. Peel and quarter 4 onions. Place both together in the mixing bowl and chop for 5 sec./speed 5. Scrape down with the spatula.

5
4

Sauté soup greens and onions

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 tbsp olive oil to the chopped vegetables in the mixing bowl and sauté for 3 min./120°C/speed 1.

180
5

Roast tomato paste

Thermomix® Setting
1 min/248°F/Speed 1 120

Add 2 tbsp tomato paste and sauté for 1 min./120°C/speed 1.

60
6

Add stock and red wine

Thermomix® Setting
5 sec/Speed 3

Add 2 glasses of vegetable stock, 300 ml dry red wine, 1 star anise, 2 dried bay leaves, and 7 juniper berries and stir for 5 sec./speed 3.

5
7

Cook the sauce

Thermomix® Setting
10 min/212°F/Speed 1 100

Cook the sauce for 10 min./100°C/speed 1. Meanwhile, preheat the oven to 175°C (electric oven). Pour the sauce around the roast on the baking tray and braise the roast in the preheated oven for about 80-90 minutes. Baste with the sauce in between. If necessary, cover the roast with some aluminum foil towards the end.

600
8

Steam carrots

Thermomix® Setting
10 min/212°F/Linkslauf Speed 1 100 Reverse

Peel, wash, and diagonally slice 4 carrots. Add 2 tbsp butter to the mixing bowl and melt for 3 min./120°C/speed 1. Add the carrot slices and steam for 10 min./100°C/Reverse speed 1. Season with salt and pepper.

600
9

Strain and refine sauce

Thermomix® Setting
4 min/212°F/Speed 2 100

Remove the meat from the oven and keep warm. Pass the stock through a sieve into the mixing bowl. Add 75 g berry jelly and 400 g pre-cooked chestnuts and simmer for 4 min./100°C/speed 2.

240
10

Thicken sauce

Thermomix® Setting
1 min/212°F/Speed 3 100

Stir 3 tbsp cornstarch with a little water. Add the stirred starch to the mixing bowl and stir for 1 min./100°C/speed 3 to lightly thicken the sauce. Season generously with salt and pepper. Add 2 tsp honey and stir for 5 sec./speed 3.

60
11

Add carrots

Thermomix® Setting
1 min/212°F/Linkslauf Speed 1 100 Reverse

Add the steamed carrots to the sauce in the mixing bowl and heat for 1 min./100°C/Reverse speed 1.

60
12

Prepare marjoram and lingonberries

Wash and shake dry 6 sprigs of marjoram. Pluck the leaves from 4 sprigs, chop and mix with 4 tsp lingonberries.

13

Poach pears

Peel 4 small pears, halve them and poach briefly in a pot with water.

14

Fill and arrange pears

Then fill lingonberries into the center of each pear half. Slice the wild boar roast and arrange with the chestnut sauce, carrots, and lingonberry pears. Garnish with the remaining marjoram sprigs.

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Tags

#Meat #Festive #Hearty #Autumn #Winter #Christmas #Wintery #Game

Allergens

  • Mustard
  • Celery
  • Sulphur dioxide and Sulphites

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