Markus Sämmer
@thegreatoutdoorsbookPhotography:
© DK Verlag / Vivi D’Angelo for the book “Hello Nature” by Markus Sämmer; www.studio-steve.de
Perfect to warm you up on a chilly winter’s day, this pulled wild boar recipe by chef and cookbook author Markus Sämmer is definitely worth dedicating a bit of time and effort to. Don’t rush the process. Allow the wild boar to cook slowly before all the flavours open up. And when you finally savour this highly aromatic meal, imagine the forest and its many adventures that await.
Ingredients
WILD BOAR
- 1.2 kg marbled wild boar neck meat
- 1 tsp juniper berries
- 2 tsp black peppercorns
- 2 tbsp smoked salt flakes (or 2 tbsp coarse sea salt mixed with smoked Paprika powder)
- 2 tbsp brown sugar
- 3 onions
- 250 ml ale
SALAD AND DIP
- 3–4 beetroots (about 1 kg)
- 1 large bunch of flat leaf parsley
- 1 red onion
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 3 tsp medium hot mustard
- 2 tsp honey
- Salt
- Freshly ground pepper
- 150 g sour cream
- 2 tbsp grainy mustard
- Cayenne pepper
Preparation
The evening before, pat the wild boar’s neck dry and place it in a casserole dish. Ground the juniper berries and black peppercorns and mix with the smoked salt flakes and sugar. Rub the meat all over with the spice mixture. Cover and leave the boar to marinate in the fridge for 6–8 hours. If you put the meat in the fridge in the evening, you can start cooking right away in the morning.
The next day, preheat the oven to 100°C (top / bottom heat). Peel the onions and cut them into thin slices, pour the apple juice and ale into a flat baking dish, and place it at the bottom of the oven. Take the wild boar neck out of the dish, set it on the oven rack and place it in the oven. Bake the meat for 2 hours over the onion and apple/ale liquid. Then pour some of the liquid over it and cook for another three hours. Re-sprinkle the meat about every hour.
When you finally savour this highly aromatic meal, imagine the forest and its many adventures that await.
Meanwhile, clean and wash the beetroot for the salad. If you use organic beetroot, slice it with the skin on into thin strips. Otherwise, first peel the skin off (careful, it stains!). Wash the parsley, dry, and chop the stems. Peel and finely dice the onion. Mix everything in a bowl with vinegar, oil, medium-hot mustard and 2 teaspoons of honey. Season with salt and pepper to taste and set aside, covered.
For the dip, stir together the sour cream, grainy mustard, the rest of the honey, 2–3 pinches of Cayenne pepper and salt. Take the wild boar neck out of the oven and use two forks to tear the meat. Gradually moisten the meat with the onion stock. Serve with the beetroot salad and the dip.
Discover more inspiring recipes and culinary adventure stories in M. Sämmer’s book “Hello Nature”.
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