Wild Boar Loin in Fine Red Wine Balsamic Sauce

Wild Boar Loin in Fine Red Wine Balsamic Sauce

Main course

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Cook Time

3 h 30 min

Servings

8

Difficulty

Medium

Prep Time

30 Min

Description

This wild boar loin is a feast for the senses! The tender meat, marinated in aromatic spices, is perfectly cooked in the oven and served with a refined red wine balsamic sauce. The sauce, refined with Madeira, apple butter and a hint of sour cream, harmonises wonderfully with the gamey taste. I especially like to make this dish in autumn and winter when it is game season. It is a bit more elaborate, but the taste rewards the effort! Ideal for a festive Christmas dinner or a special occasion. The preparation time, including marinating time, is about 3.5 hours.

Ingredients (18 ingredients)

  • 1000 g Wild boar - loin, (lean, without bones)
  • 1 EL Butter
  • 8 EL Olive oil
  • 5 Zehe/n Garlic
  • 4 Zweig/e Rosemary
  • 1 Prise/n Cumin
  • 1 EL Butter
  • 3 Zwiebel/n Onion(s)
  • 50 ml Madeira
  • 200 ml Red wine
  • 100 ml Balsamic vinegar
  • 200 g Sour cream
  • 300 ml Broth
  • 3 Scheibe/n Bread(s) pumpernickel without crust, chopped
  • 16 Scheibe/n Speck thinner Tyrolean
  • 225 g Apple butter
  • Salt
  • Pepper

Preparation (14 steps)

1

Chop garlic

Thermomix® Setting
3 sec/Speed 7

Put 5 cloves of garlic into the mixing bowl and chop for 3 sec./speed 7. Scrape down the sides with the spatula.

3
2

Prepare marinade

Thermomix® Setting
10 sec/Speed 3

Add 5 tbsp olive oil, the chopped garlic, a pinch of cumin, 4 sprigs of rosemary, pepper and salt to the mixing bowl and mix for 10 sec./speed 3.

10
3

Marinate wild boar loin

Spread the marinade on the wild boar loin and leave to marinate in the fridge overnight.

4

Preheat oven

Preheat the oven to 100°C.

5

Sear meat

Pat the meat dry and sear on both sides in 3 tbsp olive oil and 1 tbsp butter in a pan (approx. 4 minutes per side).

6

Cook wild boar loin in the oven

Lay 8 slices of bacon in a roasting tin. Place the seared loin on top and cover with the remaining slices of bacon. Place the roasting pan in the preheated oven and cook for approx. 30 minutes.

7

Chop onions

Thermomix® Setting
3 sec/Speed 5

Cut 3 onions into strips and place in the mixing bowl. Chop for 3 sec./speed 5. Scrape down the sides with the spatula.

3
8

Sauté onions

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

Add the chopped onions to the mixing bowl with 1 tbsp butter and sauté for 3 min./120°C/speed 1 until brown.

180
9

Prepare sauce

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

Add 50 ml Madeira, 200 ml red wine, 100 ml balsamic vinegar, 300 ml broth (in which 225 g apple butter has been dissolved) and 200 g sour cream to the onions in the mixing bowl and simmer for 2 min./100°C/speed 2.

120
10

Add pumpernickel

Thermomix® Setting
3 min/194°F/Linkslauf Speed 1 90 Reverse

Add 3 slices of chopped pumpernickel (without crust) to the mixing bowl and leave to infuse for 3 min./90°C/reverse rotation speed 1.

180
11

Season sauce

Thermomix® Setting
10 sec/Speed 3

Season the sauce with pepper and salt and mix for 10 sec./speed 3.

10
12

Add sauce to meat

Add the sauce to the wild boar loin in the roasting pan (which has already been in the oven for 15 minutes).

13

Purée sauce

Thermomix® Setting
30 sec/Speed 8

After a total of +/- half an hour (core temperature of 68 degrees should be reached), remove the meat from the oven. Put the sauce from the roasting pan into the mixing bowl and purée for 30 sec./speed 8.

30
14

Arrange

Cut the meat into slices and arrange with the sauce.

Finished cooking? Great! 🎉

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Tags

#Meat #Festive #Hearty #Winter #Game

Allergens

  • Cereals containing gluten
  • Sulfur dioxide and sulphites
  • Milk

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