Ingredients

The following ingredients have 6 Servings
  • 4.4 lbs Saddle of Wild Boar (ready to cook)
  • 3 bay leaves
  • 1 tsp ground allspice
  • peppers
  • 0.5 cup Game stock (or chicken broth)
  • 2 pints unfiltered Apple juice
  • 7 ozs shallots
  • 2 garlic cloves
  • salt
  • 2 Tbsps clarified butter
  • 2 Oranges
  • 2 small Grapefruit
  • 4 fresh Sage (leaves)

Instruction

  • Rinse boar meat, pat dry and place in a large freezer bag (6 liters).
  • Add bay leaf, allspice, pepper, stock and apple juice. Seal the bag tightly and turn bag to coat meat. Marinate for 8-12 hours (preferably overnight) in the refrigerator.
  • Peel the shallots and garlic. Dice garlic and cut shallots into quarters.
  • Open freezer bag, pour marinade into a large bowl, remove meat and pat dry with paper towels. Score the layer of fat with a sharp knife in a diamond-shaped pattern and rub the meat on all sides with salt and pepper.
  • Heat the butter in a roasting pan and cook meat over high heat on all sides. Add shallots and garlic and cook until softened.
  • Pour marinade into pan, cover and cook in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for about 2 1/2 hours, turning regularly.
  • Remove lid and raise temperature to 200°C (fan oven 180°C, gas:mark 3) (approximately 400°F). Turn the meat, fat side up, and cookk until it forms a nice crust, about 30 minutes more in the oven.
  • Meanwhile, use a sharp knife to cut peel off oranges and grapefruit, so that all bitter white pith is removed. Cut out the fruit between membranes, working over a bowl to collect the juices. 
  • Remove meat from pan and cover to keep warm. Remove bay leaves and pour cooking liquid into a pot. Bring to a boil and boil for about 10 minutes more.
  • Rinse sage, shake dry, pluck leaves and chop finely.
  • Add citrus segments and collected citrus juice with the sage to the sauce and cook for about 5 minutes. Season with salt and pepper.
  • Cut meat into slices and serve with the citrus-sage sauce.