Wild Boar with Juniper Berries and Sour Cherry Sauce

Name: Wild Boar with Juniper Berries and Sour Cherry Sauce (Borókás vaddisznósült meggyszósszal)
Cuisine: Hungarian
Ingredients: 6 wild boar fillets, about 150 g/5 oz each, rolled and tied with string; 60 ml/4 tbsp olive oil; salt and ground black pepper; salt and ground black pepper; 200 ml/7 fl oz/scant 1 cup red wine; 4-6 thyme sprigs; 4-6 rosemary sprigs; 1 garlic clove, crushed; 1 small shallot, finely chopped; 1 small carrot, finely chopped; 1 celery stalk, finely chopped; 8 white peppercorns; 10 juniper berries, crushed; 20 g/¾ oz/½ tbsp butter; 300 g/11 oz/scant 2 cups fresh or frozen cherries, pitted; 300 g/11 oz/scant 2 cups fresh or frozen cherries, pitted; 10 ml/2 tsp redcurrant jelly; 2.5 ml/½ tsp chopped fresh thyme; 100 ml/3½ fl oz/scant ½ cup veal or good chicken stock; 100 ml/3½ fl oz/scant ½ cup veal or good chicken stock

Borókás vaddisznósült meggyszósszal

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Hunting always was, and still is, a passion for the Hungarian people, and they take great pride in preparing intensely flavoured game dishes. Here, the robust wild boar contrasts nicely with the sweet-and-sour flavour of the sauce. The flavoursome meat is prepared with a juniper marinade. This recipe also works well using beef fillet.

Ingredients

6 wild boar fillets, about 150 g/5 oz each, rolled and tied with string
60

Method

Put all the marinade ingredients in a large dish. Mix well and then put the wild boar fillets into the marinade to infuse (steep) for 2 hours.
Preheat the oven to 200°C/400°F/Gas 6. When ready to cook the wild boar fillet, lift out of the marinade, and

PER SERVING: Energy 353kcal/1472kJ; Protein 32g; Carbohydrate 7g, of which sugars 7g; Fat 22g, of which saturates 7g; Cholesterol 99mg; Calcium 14mg; Fibre 0.8g; Sodium 180mg.