Wrapped wild boar filet with brown sauce and croquettes

Ingredients for 6 person

  • 1,6 kg wild boar haunch
  • 1 package of wild herbs
  • 20 dkg bacon
  • 1 dl oliv oil
  • 20 dkg cranbery jam
  • 2 kg croquettes
  • 1 l sunflower oil

For the brown sauce:

  • 20 dkg smal beef bone
  • 0,5 dl oil
  • 15 dkg carrots
  • 15 dkg parsley
  • 10 dkg celery
  • 10 dkg red onion
  • 10 dkg tomate sauce
  • 5 g white pepper
  • 1 g garlic
  • 10 dkg flour
  • 2,5 dl red wine
  • 5 dkg mushroom
  • 10 dkg sugar
  • 3 dkg salt

The wild boar haunch is cut into a 2 x 20 x 15 cm rectangles. Salt it and sprinkle with seasoning mixture. The white bacon is also cut a 20 x 15 cm, but only 1 cm or thinner rectangle. This is bedded and rolled up with the meat. In a large flat pan we heat the olive oil, then start to bake the meat on both sides. If it is done, pour in enough water to cover it half. Pure all the spices into the water and sprinkle it with salt. Cook it for 30-40 minutes. (Use the juice of meat as a sauce.) 

Brown sauce: Put the bones in oil and fry them until they are brown, add the chopped vegetables and continue to fry. Tour in the granulated sugar to the substances, and add the tomato sauce, and the spices.  Fry them together until they have a golden color. On the fried materials pour ca. l liter of water, boil it.  Make it thick with flour. Remove the bones. The finished sauce is filtered through a sieve.  At the final stage of the preparation add the wine to the sauce.

The Chef offer: Blueberry jam also can be added to the sauce, and it is suitable for decoration.