Clean the wild boar saddle well and rub it thoroughly with salt, pepper and juniper and sear it over high heat in clarified butter all around, lift it out and keep it warm. In the remaining fat, fry the coarsely chopped root vegetables, the bacon rind and the sliced onion for 1 to 2 minutes, deglaze with red wine and leave to infuse for another 1 to 2 minutes. Place the saddle of wild boar on the root vegetables, cover with thyme sprigs, drizzle with some liquid clarified butter and roast for 15 minutes in the oven preheated to 200 °C. Reduce the heat gradually to 180 °C and roast the saddle of wild boar for 40 to 60 minutes, depending on the desired degree of cooking, frequently basting with game stock or beef broth. At the end of the roasting time, let the meat rest for 10 to 15 minutes with the oven slightly open, then carve and serve with red cabbage and potato croquettes. Thicken the gravy to taste with a little flour and cream and serve separately.
Preparation Tip:
The same recipe can also be used for chamois, roe deer or venison backs, with adapted cooking times.
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