Wild Boar Recipe
- 1 leg wild boar
- 1 tablespoon juniper berries
- 2 tablespoons cooking oil
- 2 onions
- 4 Carrots
- 3 parsnips
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons sherry
- 1 tablespoon honey
- 1 l game stock
Lentil & Bacon Sauce
- 100 g smoked streaky bacon
- 3 shallots
- 1 clove garlic
- 40 ml balsamic vinegar
- 90 g red lentils
- 1/4 l Vegetable Stock
- 1/4 l Cream
- 20 g Butter
- black pepper
- 4 parsnips
- 2 tablespoons Extra Virgin Oil
- 10 ml white wine vinegar
- 60 ml beef stock
- 50 g Parsley
- black pepper
- 250 grams old & dry brioche
- 150 ml Milk
- 100 ml Cream
- 1/2 Onion
- 40 g Butter
- 4 Eggs
- 15 g whipped cream
This wild boar recipe is brought to you by award-winning Austrian chef Toni Mörwald. The official name of the recipe is braised leg of wild boar with lentil and bacon sauce. The dish is served with parsnips and palffy brioche-dumplings.
- Rub the meat with salt, pepper and chopped juniper berries.
- Heat the oil in a frying pan, and briskly brown the meat in both sides.
- Roast for 30 minutes in a hot oven at 220° C.
- Wash and peel the onions, carrots and parsnips, chop into large pieces, and arrange around the meat.
- Pour in a little game stock, add the bay leaf, and reduce the oven temperature to 180° C.
- Roast for about 1 hour until cooked, basting often with the meat becoming dry.
- Remove the meat from the oven, and allow to rest for 10 minutes in a warm place.
- Meanwhile, raise the oven temperature 250° C.
- Skim the fat off the meat juices in the roasting tray, add a little water, and then boil vigorously.
- Pour the resulting stock through a fine sieve before adding sherry to taste.
- Brush the piece of meat with honey, put it back in the roasting tray, and return to the oven for a few minutes to glaze.
- Finally, sprinkle with freshly ground pepper.
Lentil and Bacon Sauce
- Dice the bacon, shallots and garlic.
- Fry the bacon for a few moments before adding the shallots and garlic, and then sauté very gently until the shallots are transparent.
- Add the balsamic vinegar, and continue cooking to reduce the liquid.
- Pour in the vegetable stock and cream, and season with salt and pepper.
- Bring to the boil again, and reduce somewhat before stirring in the butter with a whisk.
- Soak the lentils until softened, and drain well.
- Gently stir the lentils and parsley into the sauce just before serving.
- Peel the parsnips, and chop into medium-sized strips.
- Heat the olive oil, and sauté the parsnips for a while before pouring in the white-wine vinegar and then seasoning with salt and pepper.
- Add the beef stock, bring to the boil, and simmer gently. Stir in the chopped parsley just before serving.
- Break the brioche into small pieces, add the milk and cream, and mix well.
- Sweat the finely chopped onion in butter until transparent.
- Beat the eggs lightly in a bowl, and then fold these, along with the whipped cream, into the brioche mixture.
- Season to taste with salt, pepper and nutmeg.
- Mix thoroughly, and leave to rest for 30 minutes.
- Now shape the mixture into small dumplings, and cook these for 12 minutes over a low heat in boiling water.
- Put a portion of the roast meat on each plate, along with one dumpling and some of the parsnip.
- Arrange some of the lentil and bacon sauce next to the meat.