Wild Boar Escalope in Spicy Gingerbread Sauce

Rating: 1.6667 / 5.00 (3 Votes)

Total time: 45 min

Servings: 46.0 (servings)



A simple but delicious pie recipe:

Cut 4 cutlets of about 125-150 g each from the rendered leg meat and pound them evenly, not too hard. Rub both sides with coarsely ground pepper and sprinkle the crushed juniper berries on top and press etweas smooth. Drizzle with oil and place in a shallow container, pour with gin and marinate with the lid closed for one night if possible.

Prepare the gingerbread sauce just before preparing the cutlets: Fry cubes of pancetta with a tablespoon of oil, sauté fine cubes of onion in it until translucent. Add the chopped gherkins and sweat briefly, then add the diced dried plums soaked in rum with grated lemon peel and red wine, simmer on low heat and gradually add the beef broth, bring to the boil and sprinkle in the grated gingerbread, swell slightly, improve with sour whipped cream and, if necessary, add more seasoning.

Heat oil in a frying pan of the appropriate size, add butter and place the marinated wild boar cutlets with the juniper and pepper in the foaming fat mixture. Roast quickly on both sides until juicy,

Arrange and cover with the spicy gingerbread sauce. Serve with bread dumplings, raw or cooked potato dumplings.



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