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Traditional Viennese Roast Wild Boar from the Oven | Tender Festive Roast
(0)
120 min
Masterpiece
Gurkerl Küche
Saftig geschmorter Wildschweinbraten aus dem Backrohr in aromatischer Rotwein-Wacholder-Sauce mit feinem Wurzelgemüse. Ein traditioneller österreichischer Festtagsklassiker der herbstlichen Jagdküche.
Ingredients
Preparation method
Preparation & searing
Preheat the oven to 160 °C top/bottom heat. Pat the wild boar meat dry with paper towels and season all over with salt and freshly ground pepper. Peel the carrots, celeriac, and onions and cut them into approx. 1.5 cm cubes. Lightly crush the garlic.
Heat the clarified butter in a heavy, ovenproof roasting pan. Sear the meat over high heat on all sides for 5–6 minutes until a golden-brown crust forms. Then remove the meat briefly from the roasting pan.
Roasting & braising in the oven
In the remaining fat, sauté the diced root vegetables (carrots, celeriac, onions) and the garlic vigorously for about 5 minutes. Stir in the tomato paste and fry for 1–2 minutes until an aromatic fond forms.
Chef's tip
Resting the meat after braising is crucial: this allows the muscle fibers to relax and the meat juices to redistribute evenly, keeping the roast wild boar exceptionally tender and juicy.
For an even finer finish to the sauce, you can swirl in a piece of ice-cold butter just before serving – this gives it a wonderful shine and a velvety texture.
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