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Tender Wild Boar Steaks with Juniper Butter & Lingonberries
(0)
45 min
Under an hour
Gurkerl Küche
Saftige Wildschwein-Steaks, in der Pfanne scharf angebraten, mit aromatischer Rosmarin-Wacholderbutter arrosiert und im Backrohr zartrosa vollendet. Serviert mit einer feinen Rotweinsauce, Preiselbeeren und knusprigen Backrohr-Erdäpfeln.
Preparation method
Preparation & Potatoes
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Thoroughly wash the potatoes, cut lengthwise into quarters or wedges, and toss in a bowl with 1 tbsp melted clarified butter, a little fine salt, and pepper.
Spread the potato wedges on a baking sheet lined with baking paper and bake in the preheated oven for about 25 to 30 minutes until golden brown and crispy.
Meanwhile, remove the wild boar steaks from the refrigerator about 20 minutes before cooking. Pat dry with paper towels and season with salt and freshly ground black pepper only immediately before searing. Lightly crush the unpeeled garlic cloves and crush the juniper berries with the back of a knife.
Chef's tip
Wild boar meat should be cooked juicy and tender pink – basting with the foaming juniper butter keeps the meat especially tender and infuses it with full forest aroma.
Side dish recommendation: Fine red cabbage or glazed chestnuts round off this autumnal feast perfectly.
Ingredients
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