Wild Boar with Red Cabbage and Dumplings
Ingredients
- For the roast
- 1 kilogram trimmed Saddle of Wild Boar (Height about 10 cm)
- salt
- peppers (freshly ground)
- 2 Tbsps butter
- 400 milliliters Game stock
- 12 shallots
- 2 carrots
- 2 centiliters Calvados
- For the cabbage
- 1 kilogram Red cabbage
- 2 tart Apple
- 50 grams butter
- 1 small onion
- 2 cloves
- ¼ l water
- 0.13 l Red wine
- 2 Tbsps sugar
- 2 Tbsps Vinegar
- salt
- peppers (freshly ground)
- For the dumplings
- 2 kilograms starchy potatoes
- salt
- 2 slices white bread
- 2 Tbsps butter
- Nutmeg
Preparation steps
For the cabbage: Remove the outer leaves of the cabbage, halve the cabbage, cut out the stalk and with a vegetable slicer (or mandoline) cut into thin slices. Quarter the apples, peel, remove the seeds and cut into pieces. Melt the butter in a saucepan and sauté the apple pieces in it, then add the cabbage. Peel the onion, chop finely and add along with the cloves to the apple pieces. Pour in water and red wine, add the sugar and the vinegar and season with salt and pepper. Bring to a boil, then reduce the heat, cover and simmer for about 45 minutes.
Preheat the oven to 200°C (approximately 390°F). For the roast: Season the meat with salt and pepper. Melt the butter in a roasting pan, heat and brown the meat on both sides and then roast for 45 minutes in preheated oven.
Peel and finely chop the shallot. Peel the carrots and finely grate. Remove the finished wild boar from the roasting pan, wrap in foil and leave to rest.
Add the shallots and carrots to the roasting pan, fry briefly, then pour in the game stock and let vigorously simmer for 5 minutes. Then puree everything, season with salt and pepper and stir in the Calvados.
For the dumplings: Rinse 750 grams (approximately 3 cups) potatoes and boil in salted water for about 30 minutes until done.
Remove the crust from the white bread, cut into small cubes and pan-fry all sides in butter until golden. Remove and let drain on kitchen paper.
Peel the cooked potatoes and press through the potato ricer. Peel the remaining potatoes, grate finely and, with force, completely press out the juices. Save the juice and wait until the starch has settled, then drain the water and add the starch to the pressed-out potatoes. Add the mashed potatoes to the grated potatoes while they are still as hot as possible, season with salt and nutmeg, mix everything together well and form into dumplings. Add some croutons into the middle of each dumpling. Place the dumplings into boiling salted water, reduce heat and let simmer about 25 minutes. Lift out with a slotted spoon and drain.
Cut the wild boar into slices and serve on plates with the red cabbage, sauce and dumplings and serve immediately.
