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Cook Time

5 h 30 min

Description

This wild boar belly roulade is a real highlight for festive occasions! The juicy wild boar belly is refined with a creamy cream cheese spinach filling and caramelized hazelnuts. The sous-vide cooking makes the meat particularly tender and aromatic. I especially like to make this dish in winter, when the game is nice and strong. The combination of hearty meat, fresh spinach and sweet nuts is simply unbeatable. A tip: It is best to prepare the sauce the day before, then you save time on the festive day!

Ingredients (10 ingredients)

Preparation (9 steps)

Chop hazelnuts

Thermomix® Setting

5 sec/Speed 5

Put the hazelnuts in the mixing bowl and chop for 5 sec/speed 5. Transfer and set aside.

Caramelize hazelnuts

Place the chopped hazelnuts and honey in a coated pan and caramelize over medium heat. Stir constantly so that nothing burns. Then let it cool down on baking paper.

Prepare spinach

Wash the spinach thoroughly and let it drain.

Fill wild boar belly

Salt the wild boar belly from both sides, pepper only the inside. Spread the inside about a centimeter thick with cream cheese. Place the washed, drained spinach on top. Distribute the caramelized hazelnuts on the spinach.

Form rolled roast and vacuum

Roll up the meat tightly and tie with kitchen twine to form a rolled roast. Put the roll with two or three sprigs of thyme in a vacuum bag and vacuum it.

Sous-vide cooking

Thermomix® Setting

6 Std./140°F/Speed 1 60

Fill the mixing bowl with 1 liter of water. Place the vacuum-packed rolled roast in the Varoma container and cook for 6 hours/60°C/speed 1. Attach the Varoma.

21600

Sear rolled roast

Preheat the grill. Remove the meat from the vacuum bag and let it drain. Briefly toast over direct heat all around, then cook over indirect heat for another ten minutes until the meat is well browned all around.

Prepare sauce (optional)

For a hearty sauce, prepare the basic mixture for a game jus according to a separate recipe.

Braising (optional)

If you prefer the meat completely cooked through, you can also braise the rolled roast, covered, for two hours at 160 degrees Celsius in a little liquid.