Wild Boar Chops with Elderberry Sauce
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- For the sauce
- 200 milliliters Currant juice
- 200 milliliters Port wine
- 150 grams Elderberry
- 1 Quince
- also
- 4 Wild boar about 220 g (approximately 8 ounces) each
- salt
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 Tbsps vegetable oil
- 250 milliliters Game stock
- 2 thyme
Preparation steps
1.
Combine the currant juice and port wine in a saucepan and simmer until reduced by about half. Rinse and drain the elderberries. Peel, quarter and core the quince then cut into thin wedges. Add to the elderberries and quince to the saucepan and simmer for 15 minutes.
2.
Rinse the boar chops, pat dry and season with salt and pepper. Lightly sprinkle the chops with flour and fry in the vegetable oil until browned on both sides. Remove the chops from the pan and deglaze with the game stock. Add the thyme sprigs and let it boil down slightly. Return the chops to the pan and simmer on low for about 6 minutes. Serve the boar chops with the elderberry sauce on the side.
