Wild boar back marinated in black Kampot pepper with a root vegetable sauce according to actress Markéta Hrubešová

Ingredients

  • 1 wild boar back
  • 500 ml dry rosé wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon allspice
  • 1 tablespoon juniper
  • goose or duck fat
  • salt (for marinating, coarse Kampot sea salt works great)
  • black Kampot pepper

Ingredients for the sauce

  • 2 carrots
  • 1 large parsley root
  • 500 ml broth
  • apple cider vinegar
  • 1 lemon
  • about 1 tablespoon sugar
  • 1 tablespoon butter

Ingredients for carrot and potato straw

  • 2 carrots
  • 2 potatoes
  • rapeseed oil
  • potato gnocchi
  • 1 tablespoon butter

Instructions

1. Clean the meat and remove the sinews (note: you can make broth from the trimmings).

2. Put the wine and freshly crushed spices into a large bowl. Coat the meat with mustard and place it in the bowl.

3. Cover with cling film and let it rest, preferably until the next day. Turn the meat about halfway through.

4. Lightly salt the dried meat. Sear it on all sides in fat, pour about half of the marinade and broth over it, and simmer covered for about 30 minutes.

5. Add half of the cleaned vegetables cut into larger pieces. Turn the meat and pour in the remaining marinade and broth. Simmer for another 30 minutes or until done.

6. For the straw, prepare thin strips of sliced and dried carrot and potato. Fry in batches in a thicker layer of oil until crispy. Let drain on paper towels.

7. Remove the meat and let it rest in a warm place. Blend the sauce until smooth and strain through a sieve.

8. Season with sugar, a drop of vinegar, and lemon juice. Taste! If needed, loosen with a bit of broth or water. Finally, stir in pieces of cold butter (do not boil afterwards).

9. Melt butter in a small pan, add gnocchi and salt. Sear and pour about 200 ml of hot water. Let it cook off and stir occasionally.

10. Place the sauce on plates, add slices of the meat and gnocchi. Finally, sprinkle with vegetable straw (salt the straw just before serving).

.pepper..field tip

For final seasoning of dishes, you can try our fleur de sel.

 

Enjoy your meal!

Author: Markéta Hrubešová

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