Wild boar roll roast

  • Ingredients

    Ingredients for the wild boar roll roast:

    For 4 portions
    1 kg wild boar belly, at least 1 kg, preferably more.
    1 pkg. cream cheese
    1 bunch of spinach leaves
    1 cup hazelnuts
    1 tbsp honey
    3 sprigs thyme
    salt and pepper
    1 vacuum bag and vacuum sealer

    Ingredients for the brown sauce for 3 portions:

    1 bundle of venison bones, approx. 800 grams
    1 bundle of root vegetables
    1 bottle of port wine
    400 ml game stock
    0.5 tsp sugar
    2 tsp salt
    2 tsp peppercorns
    2 cloves garlic
    1 sprig of rosemary
    2 tbsp tomato purée
    2 bay leaves
    2 x red onions

  • Preparation

    It is still winter and therefore we are entitled to a winter roast. Caramelized hazelnuts and fresh spinach form the filling for the rolled-up wild boar belly. The sous-vide method ensures that the venison is cooked evenly. The MONOLITH takes care of the roasting flavors.

    Experience has shown that wild boar belly is only suitable for processing into a rolled roast when the animal weighs around 40 kilograms or more. In winter, it is also thicker and richer in fat. When carving, the meat lying on the ribs is cut off starting below the base of the back. The meat between the ribs can be loosened beforehand with a sharp knife.

    Salt both sides of the venison, only pepper the inside. Spread about one centimeter of cream cheese on the inside. Place the washed, drained spinach on top. Crush the hazelnuts, caramelize in a non-stick pan with honey, leave to cool and spread over the wild boar belly.

    Roll up the meat tightly and tie with kitchen twine to form a roll roast. Vacuum-seal the roll with two or three sprigs of thyme and cook sous-vide at 60 °C for six hours.

    Preheat the grill. Unpack the meat and drain. Brown briefly all over over a direct heat, then cook over an indirect heat for a further ten minutes until the meat is well browned all over. Now cut open and garnish with a few caramelized nuts.

    Of course, the roast must be served with a hearty sauce. You can find out how to make the base for a game jus in this recipe.

    If you prefer the meat fully cooked rather than medium, you can also cover the roast and braise it in a little liquid at 160 °C for two hours.

    Basic recipe for venison jus (brown sauce):
    Cut the venison bones into as small pieces as possible. For larger bones, hit the center of the bone with the back of a knife to break it up. Alternatively, have a butcher saw them into small pieces.

    Cut the root vegetables into thumb-sized pieces. Put the spices in a tea infuser. This will make it easier to remove them from the sauce later. Use as large a pot as possible for the venison jus.

    Brown the venison bones all over in rapeseed oil. Keep loosening the roast with a wooden spoon. Make sure there are no black deposits on the bottom of the pan. Now add the root vegetables, onions and garlic and fry them too. The vegetables and bones should be properly colored.

    Stir in the tomato purée and brown. As this will stick to the bones and vegetables, it must now be deglazed. To do this, add a generous dash of port wine to the pan while the temperature remains high. Allow to reduce, stirring constantly, until there is no more liquid in the pan. Always remove the roast base from the bottom with a wooden spoon.

    Once the liquid has reduced, add another sip of port wine to the pan and reduce again, stirring constantly. Repeat this process four to five times. A whole bottle of port wine may well be used up.

    Then pour in the game stock and add the tea egg with the spices. The bones and vegetables should be well covered with liquid. Add more water if necessary. Simmer for at least six hours, stirring occasionally; the longer the better, even 12 hours.

    Then strain the contents of the pot through a fine sieve. Tip: A disposable hairnet is ideal for this.

    The wild basic sauce is ready. Tip: Leave to cool and skim off the fat. Portion the brown sauce and freeze, e.g. in vacuum bags. If necessary, heat the sauce and reduce or thicken slightly.

    Enjoy your meal!

A recipe from: Sebastian Kapuhs


Sebastian Kapuhs ist Jäger, Angler, Hobbykoch und Selbstständig. Über den deutschen Jagdverband e.v. und seine eigene Seite „Wildgeflüster“ veröffentlicht er seine Rezepte und sein Wissen zum Thema Wild.

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