Wild Boar Roast with Fruits

Wild Boar Roast with FruitsIngredients for 4 persons:

  • 1 kg wild boar hounch,
  • 50 g smoked bacon,
  • 100 g dried plum,
  • 4 big sour apples,
  • 50 g ementhaler cheese,
  • salt and pepper
  • a little lard

Preparation method:

  • Put the cleaned, washed meat into pickle liquor. 3-6 days later remove it from the pickle liquor, salt it and leave it for 1 hour, sprinkle a little pepper on it.
  • Tie it like you would do with a ham. Leave the two ends untied. With a long sharp knife make a hole in the middle of the meat fill it up with plums (previously soaked into water) without stones, then tie the two ends.
  • Roast it for a few minutes in a preheated oven (200-220 degrees) with a little oil or grease on it. Pour a little water under it, wrap it with aluminum foil, and simmer it for approximately 1 hour or until it is tender.
  • After removing the aluminium foil, cut the bacon in 4 slices, cut in all four slices, so they can open when heated, and put them on the top of the meat.
  • In the mean time prepare the apples. Wash them and peal them and remove their cores to fill up their places with pieces of cheese. Place one plum on the top of each apple. (More of these can be prepared as they are preferred by everybody)
  • Place them near the meat on the pan. While the bacon is ready and the meat gets reddish the apples are also ready.
  • Take them out of the oven, remove the fan like bacon and the  string from the meat, cut it up in thin slices. Place the slices on a pre-heated plate, surrounded by the filled apples, decorate it with the bacon slices. Serve it with boiled and fried potatoes, and with the remaining plums boiled in the wine.