Wild Boar Rouladen with Pepper Plum Filling

Ingredients

• 4 wild boar cutlets (about 80 g each)
• 1 Shallot
• 1 tbsp butter
• 1 tsp peppercorns
• 150 g dried plums
• 125 ml red wine
• 50 ml port wine
• 2 tbsp lemon juice
• 16 slices bacon
• 2 tbsp Vegetable oil
• 150 ml red wine
• 100 ml game stock
• 1 tbsp butter
• Salt
• pepper (ground)

Instructions

1. 1.

   Rinse the cutlets, pat dry and if necessary gently pound flat. Peel and finely dice the shallot; sauté in hot butter until translucent. Add crushed peppercorns and roughly chopped dried plums, deglaze with red wine. Pour in port wine and lemon juice, letting the liquid reduce almost completely. Remove from heat and let cool.

2. 2.

   Preheat the oven to 140°C (275°F) with both fan and top heating.

3. 3.

   Spread the plum mixture over each cutlet, roll them up, wrap with bacon slices, and tie with kitchen twine. Brown in hot oil on all sides, then transfer to a pan and bake in the preheated oven for 10–15 minutes until cooked through.

4. 4.

   Meanwhile, deglaze the pan juices with red wine and game stock, reducing by about half. Remove from heat, stir in cold butter, season with salt and pepper. Take the rouladen out of the oven, remove twine if desired, plate on dishes and drizzle sauce over them.

5. 5.

   Serve with semmel dumplings if desired.