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Wine with the meal - saddle of wild boar with black salsify purée and port wine jus, served with a glass of Barbera d'Asti

Saddle of wild boar with black salsify purée & port wine jus

This autumnal dish combines the hearty character of wild boar saddle with the earthy sweetness of salsify and the aromatic depth of a port wine jus. The loin is gently cooked and served on a creamy puree. The black salsify puree adds a subtle nuttiness and a slightly bitter note, which is elegantly complemented by the concentrated jus made from port wine and game stock. The result is a festive main course that combines warmth and sophistication. Ideally accompanied by Barbera d'Asti DOCG, which brings fruit, acidity and elegance into play.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main course
Cuisine European, French, Italian
Servings 2 Servings
Calories 680 kcal

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

Nutritional values per portion

Calories: 680kcalCarbohydrates: 24gProtein: 55gFat: 32g
Keyword Autumn, Barbera d'Asti,, Black salsify, Game cuisine, Port wine jus, Stew, Wild boar
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