Sunday, 15th December 2013Based on this German recipe, with Port instead of Madeira, and without the overnight marinade.
I coated a boneless piece of Boar, cut from the leg, with a mix of flour, cumin, salt and pepper, and browned it all over in a pan. Then moved the meat to a heated casserole, laying it on top of some bacon slices, with a few more bacon slices on top. That went into the oven for 15 minutes, at 140°. Meanwhile I browned sliced onions in the pan, deglazed with red wine, then added port, balsamic, stock and finally sour cream and some stale bread ripped into tiny pieces. The sauce, with a few mushrooms, went into the meat dish, which then cooked, uncovered for another 20 minutes or so. I removed the meat and let it rest under some tin foil and spooned out the onions, bacon and mushrooms to a separate warmed dish. The remaining sauce was whisked and reduced to smooth and thicken it. Served with boiled potatoes and steamed baby asparagus.
The meat was a little less pink than would have been ideal for me, and slightly dry at the ends. But the middle was very tender and flavours were great, especially the gravy.