Autumn cuisine with game, roots and elegance
Wine with food always means searching for harmony and culinary balance. In this recipe, wine and food come together in an impressive way: tender saddle of wild boar is gently roasted, served on a creamy black salsify puree and rounded off with a deep port wine jus.
The dish combines the rustic character of the game with the subtle sweetness and earthiness of the salsify and the concentrated spiciness of the jus. The result is an autumnal highlight that is both festive and down-to-earth. The aroma is clear, intense and elegant at the same time – a culinary experience that perfectly reflects the season.
Ideal wine accompaniment: Barbera d’Asti DOCG (Piedmont, Italy)
Barbera d’Asti DOCG is a wine with personality that ideally accompanies the aromas of wild boar. Its pronounced cherry and plum fruit harmonizes with the dark fruitiness of the port wine jus. The lively but soft acidity ensures that the black salsify purée does not appear too heavy, but instead has an elegant freshness. With little tannin but plenty of structure, Barbera remains supple yet full of character. Fine notes of violets and spices emphasize the gamey spiciness of the meat. The result is a combination that balances freshness and depth – classically Piedmontese and ideal for this dish.
Further wine recommendations for this dish
Syrah (Hermitage AOC, Rhône, France)
A Syrah from the northern Rhône brings peppery spice, black berries and a powerful structure to the glass. It frames the wild boar saddle with depth and body, while the spice perfectly picks up on the port wine jus. The earthy notes of the Syrah mirror the black salsify, creating a harmonious, aromatically dense combination.
Malbec (Mendoza, Argentina)
Malbec impresses with ripe plum, dark berry fruit and velvety tannins. It offers a juicy, almost fleshy depth to the saddle of wild boar, which is elegantly accompanied by the port wine jus. The nutty black salsify is perfectly complemented by its spiciness and subtle smokiness, while the juicy freshness brings vibrancy to the dish.
Sangiovese (Brunello di Montalcino DOCG, Tuscany, Italy)
A Brunello brings ripe cherry, dried herbs and a silky structure. The strong acidity balances the earthy black salsify and adds tension to the dish. Its balsamic notes, paired with delicate spice, combine perfectly with the intense sauce. The result is a festive, Tuscan interpretation of wild boar.
Cabernet Sauvignon (Coonawarra, Australia)
Typical Coonawarra: cassis, mint, fine wood spice. This Cabernet offers a clear structure and intense aroma that can hold its own with wild boar. Its tannin cushion gives the dish backbone, while the lively acidity brings freshness to the creamy purée. A modern, international companion with power and precision.
Pinotage (Stellenbosch WO, South Africa)
Pinotage combines red berries with dark smoke and a subtle spiciness. It brings depth and a slightly exotic dimension to the wine, which harmonizes perfectly with black salsify and jus. Its medium body makes it a flexible but characterful partner that accompanies wild boar in style.
The recipe:
Wildschweinrücken mit Schwarzwurzelpüree & Portweinjus
Cooking utensils
- 1 Scharfes Messer
- 1 Schneidebrett
- 1 Schmortopf / BräterTopf für das Püree
- 1 Pürierstab oder Kartoffelstampfer
- 1 Sieb / feines Passiertuch
- 1 Schneebesen
Ingredients
Wildschweinrücken:
- 400 g Wildschweinrücken pariert
- 1 EL Butterschmalz
- 1 Zweig Rosmarin
- 1 Knoblauchzehe angedrückt
- Salz & Pfeffer
Schwarzwurzelpüree:
- 400 g Schwarzwurzeln geschält
- 1 EL Butter
- 100 ml Sahne
- Salz Muskat
Portweinjus:
- 200 ml Portwein
- 150 ml Wildfond
- 1 Schalotte fein gehackt
- 1 EL Butter kalt, zum Montieren
Preparation
Wildschweinrücken anbraten:
- Rücken mit Salz und Pfeffer würzen, in Butterschmalz mit Rosmarin und Knoblauch rundherum scharf anbraten.
- Bei 140 °C im Ofen ca. 20 Minuten garen (Kerntemperatur 58 °C).
Schwarzwurzelpüree:
- Schwarzwurzeln in Salzwasser weich kochen.
- Mit Butter und Sahne fein pürieren, mit Salz und Muskat abschmecken.
Portweinjus:
- Schalotte in wenig Butter anschwitzen, mit Portwein ablöschen und auf ein Drittel reduzieren.
- Wildfond zugeben und sirupartig einkochen.
- Mit kalter Butter montieren.
Anrichten:
- Püree mittig auf Teller streichen, Wildschweinrücken in Scheiben daraufsetzen.
- Mit Portweinjus umgießen und sofort servieren.
Empfohlene Beilagen
- Kartoffelgratin mit Rosmarin
- Geschmorter Rotkohl mit Apfel
- Gebratene Steinpilze
