Wildschweinbraten

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C. Pat the wild boar loin roast very dry for better browning. Lightly crush the juniper berries, strip most of the thyme leaves from the stems, and tear 1 bay leaf in half. Peel and cut the carrots, onion, and celery into 2 cm pieces, and finely slice the garlic.

2. 2

   Season the roast all over with the fine sea salt and freshly ground black pepper. Rub it with half of the crushed juniper and half of the thyme leaves, pressing them onto the surface so they adhere.

3. 3

   Heat a heavy ovenproof casserole or Dutch oven over medium-high heat. Add the ghee, then sear the roast for 2-3 minutes per side until deeply browned, including the ends. Remove to a plate; good colour here builds the finished sauce.

4. 4

   Lower the heat to medium. Add the carrots, onion, celery, and garlic to the pot and sauté for 5-6 minutes until lightly caramelised. Stir in the tomato paste and cook for 1 minute until it darkens slightly and smells sweet rather than raw.

5. 5

   Deglaze with the apple cider vinegar, scraping up the browned bits from the bottom. Add the stock, the remaining crushed juniper, the remaining thyme, and the remaining bay leaf. Bring to a simmer.

6. 6

   Return the roast to the pot, nestling it among the vegetables so it sits partially submerged but not fully covered. Transfer uncovered to the oven and roast for 18-22 minutes, basting once halfway through, until the thickest part reaches 60-62°C for blush pink, or 65°C if you prefer it more done. Wild boar loin is lean, so avoid overcooking.

7. 7

   Transfer the roast to a warm plate, loosely cover, and rest for 10 minutes. Meanwhile, strain the braising liquid, pressing on the vegetables to extract their flavour, then return the liquid to the pot and simmer over medium heat until slightly concentrated.

8. 8

   Mix the arrowroot starch with the cold water to make a smooth slurry. Whisk it into the simmering sauce a little at a time until lightly thickened and glossy; it should coat the back of a spoon, not become stodgy.

9. 9

   Slice the rested wild boar roast across the grain. Spoon some sauce onto warm plates, arrange the slices on top, and serve with the braised vegetables alongside or spooned over.

Nutrition per serving

Notes

• •If you can find wild boar shoulder instead of loin, it needs a much longer braise and will not fit a 60-minute schedule; loin is the best advanced option for this timing.
• •Crushing juniper berries just before cooking gives a fresher piney aroma than using them pre-ground.
• •For the best texture, use an instant-read thermometer; game meat can go from juicy to dry quickly.
• •A side of roasted parsnips or mashed celeriac keeps the meal fully paleo.

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