Braised Wild Boar Loin
With the braised wild boar loin with citrus sage sauce from Spoonsparrow you are always on the right side!
Ingredients
- 2 kg wild boar loin (pre‑cooked)
- 3 bay leaves
- 1 tsp ground pimento
- Pepper
- 100 ml wild stock (glass)
- 1 l cloudy apple juice
- 200 g shallots
- 2 Garlic cloves
- Salt
- 2 tbsp clarified butter
- 2 oranges
- 2 small grapefruits
- 4 fresh sage leaves
Instructions
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1.
Rinse the wild boar loin, pat dry and place it in a large freezer bag (6 L capacity).
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2.
Add bay leaves, pimento, pepper, wild stock and apple juice. Seal the bag tightly and massage to distribute the marinade evenly. Marinate for 8–12 hours (best overnight) in the refrigerator.
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3.
Peel shallots and garlic. Dice the garlic and quarter the shallots.
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4.
Open the freezer bag, pour the marinade into a large bowl, remove the boar loin and pat dry with kitchen paper. Score the fat rind in a diamond pattern with a sharp knife and rub the meat all around with salt and pepper.
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5.
Heat clarified butter in a large roasting pan and sear the boar loin over high heat on all sides. Add shallots and garlic and brown them as well.
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6.
Pour the marinade over the loin, cover and braise in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for about 2½ hours, turning several times.
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7.
Then remove the lid and raise the temperature to 200 °C (fan 180 °C, gas: level 3). Turn the loin rind‑side up so it develops a nice crust and bake for another 30 minutes.
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8.
Meanwhile peel oranges and grapefruits thickly, removing all white pith. Cut fruit fillets between the membranes and catch the juice in a bowl.
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9.
Remove the boar loin from the pan and keep warm. Remove bay leaves and transfer the braising liquid to a pot. Reduce over high heat for about 10 minutes.
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10.
Rinse sage, shake dry, pluck leaves and finely chop.
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11.
Add orange and grapefruit fillets, captured citrus juice and sage to the sauce and simmer for another 5 minutes. Season with salt and pepper.
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12.
Slice the boar loin into thick pieces and serve with the citrus‑sage sauce.
