Wildschweinkeule mit HagebuttensauceBoneless Leg of Wild Boar with Rose Hip Sauce

An unserem Marktstand gibt es gerade Wild in Hülle und Fülle. Das liebe ich in dieser Jahreszeit! Und ständig kann ich etwas neues ausprobieren, da es so viele verschiedene Tiere gibt und so viele unterschiedliche Stücke Fleisch. Wir kaufen jetzt auch Wild auf Vorrat, da die Zeit bald wieder vorbei ist, in der man es kaufen kann. Wild schmeckt aber immer lecker! Also vakuumieren wir es und frieren wir ein.

Ich mag es auch so gerne, da es mageres Fleisch ist, das trotzdem sehr viel Geschmack mitbringt.

So haben wir kürzlich das erste Mal Wildschwein gekauft, gekocht und gegessen. Es gab Keule, aber ohne Knochen. Dazu eine Hagebuttensauce. Bevor ihr Euch denkt, dass das ziemlich außergewöhnlich ist, ist es nicht. Es kommt nämlich einfach Hiffenmark (auf deutsch Hagebuttenmarmelade) in die Sauce. Ich hatte noch selbstgemachte, aber die gibt es auch zu kaufen, z.B. von Maintal. Schmeckt auch köstlich zum Frühstück. Es ist also keine Investition, die man bereut ;).

Die vom Wildschwein auch nicht, da es so lecker schmeckt. Wir sind keine großen Fans mehr von Schweinefleisch, weil das für uns inzwischen einen seltsamen Geschmack hat. Keine Ahnung warum. Wobei ich demnächst mal vom Metzger am Markt das Schwäbisch-Hällische probieren möchte. Das Wildschwein hat ein angenehm kräftiges Aroma, ohne dabei nach Wild zu schmecken, wenn ihr versteht was ich meine. Und der Braten war unglaublich zart! Zum Glück haben wir noch einen gebunkert!

Auf jeden Fall ein Kandidat für das Weihnachtsmenü!

Wildscheinkeule mit Hagebuttensauce

Vor einem Jahr: Selbstgemachten Schokoladentafeln

Vor zwei Jahren: Eierlikör & Lebkuchen

Wildschweinkeule mit Hagebuttensauce

nach einem Rezept aus Winterküche von Tanja Dusy

für 3 Portionen (lässt sich einfach vervielfachen)

Zutaten:

  • 700-800 g Wildschweinkeule (ohne Knochen)
  • Salz, Pfeffer
  • 1,5-2 EL Mehl
  • 10 g getrocknete Steinpilze
  • 1 Zwiebel, geschält und fein gewürfelt
  • 1 Stück Knollensellerie (75 g)
  • 1 Möhre
  • 1/2 TL Wacholderbeeren
  • 1/4 TL schwarze Pfefferkörner
  • 3 Zweige Thymian
  • 1 kleiner Zweig Rosmarin
  • 1,5 EL Tomatenmark
  • 250 ml Rotwein
  • 600 ml Wildfond
  • 1 Lorbeerblatt
  • 1 Messerspitze Piment
  • 1 EL Speisestärke (evtl. mehr)
  • 3 EL Sahne
  • 2 EL Hagebuttenkonfitüre
  • Butterschmalz zum Anbraten

Die Keule waschen und trocken tupfen. Eventuelles Fett oder Sehnen wegschneiden, bei mir war da aber nichts dran. Die Keule mit Küchengarn kompakt zusammenbinden. Mit Salz und  Pfeffer rundherum würzen und mit Mehl bestäuben. Mehl andrücken, was zu viel ist abklopfen.

Die Pilze in einer kleinen Schüssel mit 125 ml heißem Wasser übergießen und 10 Minuten einweichen.

Sellerie und Möhren schälen und in 1 cm große Würfel schneiden.

Wacholder und Pfefferkörner im Mörser zerstoßen. Kräuter waschen und abtrocknen.

Den Backofen auf 180° C Umluft (200° C Elektro) vorheizen.

2 EL Butterschmalz in einem Bräter erhitzen. Die Keule darin rundherum kräftig anbraten. Die Keule aus dem Bräter nehmen.

Die Pilze abgießen, dabei das Wasser auffangen. Die Pilze in Stücke schneiden.

Wenn nur noch wenig Fett im Bräter ist, noch etwas dazugeben. Zwiebeln und Gemüse bei mittlerer Hitze anbraten, bis es leicht bräunt. Tomatenmark, Wacholder und Pfeffer dazu und 1-2 Minuten mitbraten. Einen Schuss Rotwein dazugeben und diesen komplett einkochen lassen. Weitere 2 Mal wiederholen. Dann den restlichen Wein, Fond und das Pilzwasser dazugeben. Die Kräuter, Pilze, Piment und das Lorbeerblatt dazugeben und unterrühren. Die Keule einlegen und den Bräter in den Ofen stellen.

Die Keule 15 Minuten offen garen, dann die Temperatur auf 140° C Umluft (150° C Elektro) reduzieren und mit Deckel 1 Stunde 15 Min. garen (bei doppelter Menge Fleisch 15 Minuten länger). Am besten ist es jedoch man benutzt ein Braten-/Fleischthermometer, dann kann genau lesen wann das Fleisch perfekt gar ist. So ist es weder innen roh noch bereits trocken. Ich finde das immer wieder die perfekte Hilfe!

Die Keule ein- bis zweimal wenden, während des Bratens.

Die Keule aus dem Bräter nehmen und in Alufolie einschlagen. Die Sauce durch ein feines Sieb gießen, dabei das Gemüse leicht auspressen. Die Sauce in einem Topf zum Kochen bringen, die Stärke mit der doppelten Menge an Wasser verrühren und in die kochende Sauce gießen. Die Sauce etwas eindicken bzw. einkochen lassen. Wer die Sauce dicker mag gibt noch etwas in Wasser aufgelöste Speisestärke dazu und wiederholt das Ganze.

Die Hitze reduzieren, Sahne und Konfitüre in die Sauce rühren und mit Salz und Pfeffer abschmecken. Ich musste meine gar nicht mehr abschmecken, da sie durch den selbstgemachten Wildfond schon ein perfektes Aroma hatte. Es lohnt sich also Fond selbst zu machen!

Das Küchengarn entfernen. Die Wildscheinkeule in Scheiben schneiden und mit der Sauce und Beilagen (z.B. Kartoffelklöße, Pasta, Kartoffelgratin) servieren. Das restliche Fleisch kann im noch warmen Ofen warmgehalten werden (den Ofen nicht anmachen, die Restwärme reicht aus).

These days our market stall has game abundantly. I love that about this season! I can try new things again and again, because there are so many different kinds of game and so many different pieces. We also buy game ahead, because soon the season for game is over. But game is always so delicious, so we evacuate and freeze it.

I also prefer game, because it’s lean, but nonetheless very tasty.

So recently we bought, cooked and ate wild boar for the first time. We made a boneless leg accompanied with a rose hip sauce. It might sound extraordinary, but it is not so much. You just put some rose hip jam in the sauce, which you can easily buy in Germany, for example from Maintal or you can make it yourself as I did once. It also taste scrumptious for breakfast. So it’s not an investment to have regrets about ;).

Neither the one for the wild boar, because it’s so delicate. We are no fans of pork anymore, because it has some strange taste to us. No idea why. Although I want to try the pork from the butcher at the market, since they have a special breed. The wild boar has a pleasant vigorous flavour, without tasting like game, if you know what I mean. And the roast was incredibly tender! Luckily we have one more in the freezer!

By all means, this dish is a candidate for your Christmas meal!

Boneless Leg of Wild Boar with Rose Hip Sauce

One year ago: homemade chocolate bars

Two years ago: eggnog & gingerbread

Boneless Leg of Wild Boar with Rose Hip Sauce

adapted from Winterküche by Tanja Dusy

for 3 portions (can easily be multiplied)

Ingredients:

  • 700-800 g boneless leg of wild boar
  • salt, pepper
  • 1,5-2 Tbsp flour
  • 10 g dried porcini
  • 1 onion, diced finely
  • 1 piece celeriac (75 g)
  • 1 carrot
  • 1/2 tsp juniper berries
  • 1/4 tsp black peppercorns
  • 3 sprigs thyme
  • 1 small sprig rosemary
  • 1,5 Tbsp tomato paste
  • 250 ml red wine
  • 600 ml game stock
  • 1 bay leaf
  • 1 pinch allspice
  • 1 Tbsp cornstarch (or more to your taste)
  • 3 Tbsp cream
  • 2 Tbsp rose hip jam
  • clarified butter (or sunflower oil)

Wash the meat and pat it dry. Cut of possible fat or sinews, I hadn’t any of this. Tie it tight with kitchen twine. Season with salt and pepper and dust it with flour all around. Press the flour on the meat, brush off the excess flour.

In a small bowl rinse the porcini with 125 ml hot water for 10 minutes.

Peel the celeriac and the carrot and cut in 1 cm cubes .

Ground the junpier berries and the peppercorns in a mortar. Wash the herbs and pat them dry.

Preheat the oven to 180° C.

Heat 2 Tbsp of clarified butter or sunflower oil in a dutch oven. Sear the meat all around, then take it out.

Drain the porcini, but keep the water. Chop the porcini coarsely.

Add some more oil or clarified butter if needed. Add the onions and the vegetables and sauté them, until they begin to brown. Add the tomato paste, juniper berries and pepper and sauté for 1-2 minutes. Add a splash red wine and let it reduce completely. Repeat that two times. Add the rest of the wine, the game stock and the porcini water, as well as the herbs, porcini, allspice and the bay leaf. Place the meat in the dutch oven and place in the oven.

Cook without a lid for 15 minutes. Reduce the temperature to 140° C and cook with a lid for another 1 hour and 15 minutes (for the double amount of meat 15 minutes longer). It’s best to use a meat thermometer, so you can easily see when the meat is done. So it’s not raw inside or already dry. For me it’s a great help in the kitchen!

Turn the meat one or two times while cooking .

Remove the meat from the dutch oven and pack it in aluminium foil. Pour the sauce through a fine mesh strainer, slightly squeeze the vegetables to release the juice. Heat the sauce in a saucepan and bring to the boil. Mix the cornstarch with the double amount of water and add to the boiling sauce. Wait until the sauce thickens. If you like it even thicker add more cornstarch dissolved in water and repeat the previous step.

Reduce the heat and add the cream and the rose hip jam, stir and season with salt and pepper. I didn’t need to season at all, since the sauce had already the perfect flavour, because of the homemade game stock! It just pays off to make you own stock!

Remove the kitchen twine. Cut the meat into slices and serve with the sauce and side dishes of your choice (for example: potato dumplings, pasta or potato casserole). You can keep the remaining meat easily warm in the oven (the residual heat is enough, no need to heat it again).

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