Wild Boar Roulade with Chestnuts and Red Cabbage
- For the roulade
- 2 onions
- 1 stalk Celery
- 2 tsps vegetable oil
- 2 Juniper berries
- 2 allspice
- freshly ground pepper
- 4 slices Leg of Wild Boar (for rolls, 500 grams)
- 1 Tbsp Dijon mustard
- 4 slices streaky, smoked Bacon
- Bakers twine
- 1 Tbsp clarified butter
- 200 milliliters Red wine
- 250 milliliters Beef stock
- 2 tsps cornstarch
For the roulade: Peel one onion. Rinse and trim celery. Finely cut onion and celery. Heat oil in a pan and sauté onion and celery. Rinse parsley, shake dry and chop finely.
Finely crush juniper berries and allspice in a mortar. Mix with salt and pepper. Place meat slices in a freezer bag and pound flat. Rub with spice mixture. Brush with mustard and put a slice of bacon on each. Spread onion and celery mixture on top. Roll up slices of meat and tie with kitchen twine.
Heat butter in a Dutch oven. Fry rolls on all sides. Peel the other onion and dice and braise with the rolls. Deglaze with red wine and meat stock. Cover and simmer over moderate heat for 45-60 minutes.
For the chestnuts and red cabbage: Peel and chop onion. Heat oil in a pan and fry onion. Add cabbage and braise briefly together with bay leaves and cloves. Deglaze with red wine vinegar, cover and cook for 20 minutes. Add jelly and chestnuts, stir together and cook for another 10-15 minutes. Season with salt and pepper.
Remove rolls from the stock. Pour stock through a sieve into a saucepan and bring to a boil. Mix cornstarch with a little cold water until smooth. Stir into the stock and bring to a boil to thicken. Season with salt and pepper. Serve rolls together with gravy and cabbage.