Wild Boar Rolls Stuffed with Pepper Plums

Dice the dried plums (very dry plums should be soaked beforehand) and caramelize them in a saucepan with butter, extinguish with an eighth of a liter of wine, add maple syrup and balsamic vinegar and season with a little pepper. Boil everything until syrupy.

Bring the milk to a boil. Cut the bread rolls into thin slices, put them in a large enough bowl, pour the milk over them and close the baking dish with a lid on the spot.

Sauté the leek, onion and bacon cubes in a little butter and add to the soaked bread. Add the egg, season with pepper, salt and nutmeg and mix well. If the mixture is too dry, add a little milk. Form small dumplings from the mixture and cook them in boiling salted water.

Thinly plate the wild boar cutlets (best between a freezer bag), season with salt and pepper, spread the plums and roll up. Wrap with the bacon slices (barding). In a frying pan with clarified butter, gently sear the roulades on all sides, cook in the 180 degree oven for 5 minutes and then keep warm for 10 minutes. Extinguish the gravy with a little red wine, cook briefly and thicken with 1 tsp. butter.

Our tip: Use bacon with a fine, smoky note!

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