Saddle of Wild Boar with Quince Sauce

1. skin the back of the wild boar. Separate the back meat first from the backbone, then from the ribs. Parry the meat (remove the tendons and skins). Chop the bones into small pieces and fry them together with the removed leftovers in a saucepan in hot oil at high temperature.

2. clean, rinse and chop the vegetables and fry them, then add the spices and extinguish with apple juice, red wine and vinegar. Make an hour, maybe add a tiny bit of water. Pass the sauce through a sieve and season with salt and pepper.

Peel the quinces and cut them into 1/2 cm thick slices. Cut out stars with cookie cutters. Sprinkle sugar over the stars and place in a saucepan with the butter. Heat, stirring, until the sugar begins to caramelize. Then extinguish with the red wine. Cover and cook until soft, about 20 minutes. Remove a few stars for decoration, crush the remaining fruit together with the liquid and the blueberries and mix into the gravy.

Season the roasted wild boar with salt and pepper and brown it in a frying pan in 2 tbsp. oil for one minute on each side. Remove from the frying pan, wrap in aluminum foil and cook in the oven at 200 degrees for about 15 minutes. Cut the meat into slices and serve with the quince sauce, herb paezle and steamed vegetables.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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