Wild boar steak with juniper berry sauce

INGREDIENTS

For meat:

• 800 g wild boar
• Salt
• Pepper
• Thyme
• Olive oil

For vegetables:

• Cherry tomatoes
• Mini carrots

For the sauce:

• 400 g red wine
• 1 large onion
• 4 tbsp sugar
• 15 g juniper berries (lightly crushed)
• Olive oil
• Salt
• Starch (if needed for thickening)

PRODUCTION PROCESS

Preparing and cooking meat at low temperatures (Sous-Vide)

• Sprinkle the wild boar with salt, pepper, thyme and drizzle with olive oil.
• We put it in a vacuum bag and seal it with a machine.
• We immerse it in a water bath and select the appropriate baking temperature:
  • 65 °C – 6–8 hours (good balance between softness and texture)
  • 75 °C – 5–6 hours (softer texture, slightly stronger heat treatment)
  • 80–85 °C – 4–5 hours (very soft, almost like tearing meat)
• A temperature of 65°C for 6 hours is recommended to keep the meat juicy but without losing its structure.
• After removing from the bag, drain the meat and briefly fry in a pan with olive oil just before serving.

Alternative method (without sous-vide):

• Sprinkle the wild boar with salt, pepper, thyme and drizzle with olive oil.
• Line a baking dish with baking paper or use a cast iron pot.
• Place the meat in a baking dish, cover, and bake at 120°C for 5–6 hours to keep the meat juicy and tender.
• Before serving, you can briefly fry it in a pan or on the grill to create a crispy crust.

Preparing the sauce

• Finely chop the onion and fry in olive oil in a frying pan or small saucepan until soft.
• Pour in the red wine, add the sugar and lightly crushed juniper berries.
• Heat over low heat until the sauce reduces by half and becomes more intense in flavor. Season with salt. For a thicker sauce, mix the starch with cold water and stir into the sauce until you reach the desired consistency.

Preparing the garnish

• Blanch the mini carrots - briefly boil them in salted water for 1-2 minutes, then transfer them to a bowl of ice water to retain their color and texture.
• Lightly roast the cherry tomatoes in a pan or oven until soft.

DELIVERY

• We place a piece of low-temperature roasted wild boar with bone on a plate.
• Place blanched carrots and fried cherry tomatoes next to it.
• Season the meat with juniper berry sauce.