Saddle of Wild Boar in the Walnut Crust with Celery Puree

For the sauce, brown the chopped bones and the meat trimmings in a roasting pan all around. Add the coarsely diced vegetables, the rosemary and thyme sprigs and the paradeis pulp. Again add a little bit of color form. Now simmer the stock for 120 minutes. Add a little water if necessary.

Pass the stock through a sieve, degrease it and boil it down to 0.2l. Stir the slightly simmering sauce with cold butter. At the end add the cranberries. Season the sauce with a little salt and freshly ground pepper. Season the saddle of wild boar with salt and pepper and brown it in hot fat with the rosemary sprig.

The meat now for 10 minutes at 180 degrees in the stove form. Then reduce the heat to 80 degrees and cook the meat for at least 15 minutes.

For the walnut crust, mix all ingredients and season with salt and pepper. If the farce becomes too firm, add a little butter. Brush the walnut mixture thinly on the wild boar fillet and bake for 2 min under a broiler until golden brown.

Remove the skin from the celery bulb and dice it. Soften in enough salted water. Drain. Whisk finely with a blender. Add the cold butter and warm whipping cream. Whisk again, perhaps passing through a hair sieve. Season with salt.

Our tip: Use sweet red wine for a sweet note and rather dry wine for a more intense taste.

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