Dice the leg of bore into 1-inch cubes, place into a bowl, salt and pepper, add the juniper and pour over with red wine. Allow the meat to marinate for 12 hours at room temperature ...
Serves 4 people
|
Cleaned leg of bore |
1¾ lbs. |
|
Dry red wine |
3 cups |
|
Plum jam |
2 heaping tablespoons |
|
Dairy butter |
3.5 oz. |
|
Rapeseed oil |
½ cup |
|
Cleaned carrot |
3 oz. |
|
Cleaned parsnip |
3 oz. |
|
Cleaned celeriac |
3 oz. |
|
Juniper spice |
8 balls |
|
Caster sugar |
1 tablespoon |
|
Salt, pepper |
to taste |
|
Tomato paste |
2 tablespoons, high-quality |
Procedure
Dice the leg of bore into 1-inch cubes, place into a bowl, salt and pepper, add the juniper and pour over with red wine. Allow the meat to marinate for 12 hours at room temperature. Stir occasionally.
After 12 hours, drain the meat and save the marinade. Into a pot, put half the butter and oil, heat it up and sear the marinated boar meat on high heat. Remove the meat after searing it and in the jus caramelize the tomato paste together with sugar and the plum jam. Pour over with the red wine marinade already prepared, add the meat and cook for 70 minutes on mild heat.
After cooking, remove the meat, thicken the sauce as required using a butter thickener, which is simmered for 15 minutes on mild heat. Then put the meat back into this sauce. Season with salt, pepper and sugar.
Cut the cleaned root vegetables into 1/16-inch thick slices and then cut these into thin 2-inch long noodles. In a pan, heat up the remaining butter and vegetable noodles and sauté until crunchy.
Cooking techniques
- Meat cooked on mild heat will cook sooner than meat cooked on high heat.
- The tomato purée, plum jam and sugar are caramelized to infuse a more intense, fuller flavor and darker color into the sauce.
- Slightly over-salt and over-pepper the meat before marinating it, only in this way will the dish have a fuller flavor.
- For cooking, use a red wine that you also drink.