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🍽️ Tender Wild Boar Loin with Citrus Sage Sauce

478 kcal · 30 min · 4 servings

Ingredients

• 2 kg Wild Boar Loin (kitchen-ready)
• 3 Bay Leaves
• 1 tsp ground Allspice
• Pepper
• 100 ml Game Stock (jar)
• 1 l cloudy Apple Juice
• 200 g Shallots
• 2 Garlic Cloves
• Salt
• 2 tbsp Ghee
• 2 Oranges
• 2 small Grapefruits
• 4 fresh Sage Leaves

Instructions

1. 1. Rinse the wild boar loin under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Place the meat into a large freezer bag with a capacity of 6 liters.
4. 4. Add bay leaves, allspice berries, peppercorns, game stock, and apple juice to the bag.
5. 5. Seal the bag tightly.
6. 6. Move the bag back and forth to distribute the marinade evenly.
7. 7. Place the bag in the refrigerator for 8 to 12 hours, preferably overnight.
8. 8. Peel the shallots and the garlic.
9. 9. Finely dice the garlic.
10. 10. Quarter the shallots.
11. 11. Open the freezer bag.
12. 12. Pour the marinade into a large bowl.
13. 13. Take the wild boar loin out of the bag.
14. 14. Pat the meat dry again with kitchen paper.
15. 15. Score the fat cap in a diamond pattern with a sharp knife.
16. 16. Rub the meat all over with salt and pepper.
17. 17. Heat ghee (clarified butter) in a large casserole dish.
18. 18. Sear the wild boar loin on all sides over high heat.
19. 19. Add the shallots and garlic to the casserole dish.
20. 20. Sauté the vegetables briefly.
21. 21. Pour the reserved marinade over the meat.
22. 22. Preheat the oven to 180 degrees Celsius (convection 160 degrees, gas mark 2-3).
23. 23. Place the lid on the casserole dish.
24. 24. Braise the meat in the oven for about 2 hours and 30 minutes.
25. 25. Turn the meat several times during the cooking time.
26. 26. Remove the lid after the cooking time.
27. 27. Increase the oven temperature to 200 degrees Celsius (convection 180 degrees, gas mark 3).
28. 28. Turn the wild boar loin so that the fat cap is facing upwards.
29. 29. Cook the meat for another 30 minutes in the oven until a nice crust forms.
30. 30. Peel oranges and grapefruits thickly to remove the white pith.
31. 31. Cut out the fruit segments between the membranes.
32. 32. Catch the released juice in a bowl.
33. 33. Take the wild boar loin out of the casserole dish.
34. 34. Keep the meat warm.
35. 35. Remove the bay leaves from the braising liquid.
36. 36. Pour the braising liquid into a saucepan.
37. 37. Reduce the sauce on the stove over high heat for about 10 minutes.
38. 38. Rinse the sage under cold water.
39. 39. Shake the sage dry.
40. 40. Pluck the sage leaves from the stems.
41. 41. Finely chop the sage leaves.
42. 42. Add the orange and grapefruit segments to the sauce.
43. 43. Pour the collected citrus juice into the sauce.
44. 44. Add the finely chopped sage to the sauce.
45. 45. Cook the sauce for another 5 minutes.
46. 46. Season the sauce with salt and pepper.
47. 47. Remove the meat from the bone.
48. 48. Slice the wild boar loin.
49. 49. Serve the meat slices with the citrus sage sauce.

Nutrition per serving

• kcal: 478
• Protein: 41 g · Fett/Fat: 21 g · Carbs: 28 g