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Wild boar with fill

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Wild boar with fill

Flat-leaf parsley
Fintklippet chives
Fresh Rosemary sprigs
Virgin olive oil
optionalA little balsamic vinegar
optionalCorn starch
Sky from rose
1Vildsvinebov at 2.5 kg (boneless 2.1 kg)
1.5dlWhipped cream
1-1.5dl-beef broth
1-1.5tbspLight dijon mustard
120gMild gondola u. crust (or other blue cheese)
75gMild gondola u. crust or similar

Instructions for Wild boar with fill

To prepare the Wild boar with fill recipe, please follow these instructions:

Bark above and cut some slices in the inside of the thick part, but finally not through the outer surface of the crotch. Sprinkle the inside with pepper and a little salt and butter with mustard in a smooth layer. Distribute some small rinsed rosemary skewers and loose leaves on the inside and put small pieces of mild blue cheese on top in a smooth layer. Pour the roughest stalk off the parsley, rinse and dry it and spread it over the inside. Sprinkle again with a little salt and pepper.

Fold the meat together over the filling and keep the lid closed with meat needles. Stir the beef with cotton yarn together to a roll and stop filling it in, as if necessary. Slipping out. Close well at the end of the piece of meat.

Rub and butter the whole piece with olive oil. Slice rosemary leaves and small twigs under the string hist and here. Place the meat roll with the opening down in a suitable large metal pan pan / ovenproof dish.

Sprinkle with salt and pepper and put the dish in a 240 ° hot oven for 10 minutes until the surface sews and has a little color. Turn down to 200 ° and cook for 1 hour and 20 minutes. Please try. With a meatpin, if the meat is warmed to the thickest place. Take the dish and pour the cloud into a bowl. Cover the meat with aloe oil and keep it hot while it is in 15-20 minutes.

Sieve the cloud through a finely sifted sauce into a pan, spice up with calf broth and cook the sky well through. Beat small pieces of blue cheese and cream and cook the sauce. Even if possible. With corn starch stirred in cold water if the sauce is too thin and cook again for a few minutes. Season with salt, pepper and possibly. Little balsamic vinegar. The sauce must be strong in taste. Stir the garlic in the sauce when it is poured.

Before serving, remove the meatballs and string around the meat. Put it on a slice of slices with a sharp knife at the table. Server cooked asparagus potatoes, broccoli and sauce for the meat.