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:
Saddle of wild boar with black salsify purée & port wine jus
Cooking utensils
- 1 Sharp knife
- 1 Cutting board
- 1 Casserole / roasting panCasserole for the purée
- 1 Masher or potato masher
- 1 Sieve / fine straining cloth
- 1 Whisk
Ingredients
Wild boar backs:
- 400 g Wild boar back parried
- 1 Tbsp clarified butter
- 1 sprig of rosemary
- 1 Garlic clove pressed on
- Salt & pepper
Black salsify puree:
- 400 g Black salsify peeled
- 1 Tbsp butter
- 100 ml Cream
- Salt Nutmeg
Port wine jus:
- 200 ml Port wine
- 150 ml Game stock
- 1 Shallot finely chopped
- 1 Tbsp butter cold, for mounting
Preparation
Sear the saddle of wild boar:
- Season the loin with salt and pepper and sear all over in clarified butter with rosemary and garlic.
- Cook in the oven at 140 °C for approx. 20 minutes (core temperature 58 °C).
Black salsify puree:
- Cook the salsify in salted water until soft.
- Puree finely with butter and cream, season with salt and nutmeg.
Port wine jus:
- Sauté the shallot in a little butter, deglaze with port wine and reduce to a third.
- Add the game stock and reduce to a syrupy consistency.
- Assemble with cold butter.
Dressing:
- Spread the puree in the center of the plate and place the slices of wild boar on top.
- Pour over the port wine jus and serve immediately.
Recommended side dishes
- Potato gratin with rosemary
- Braised red cabbage with apple
- Roasted porcini mushrooms
