2022 Spätburgunder – dry, Qualitätswein matured in barriques Zeller Klosterstück Spätburgunder Barrique

Ingredients

• 800 gWild boar loin (trimmed)
• 200 gPre-cooked chestnuts
• 100 mlHeavy cream
• 50 mlWhole milk
• 60 gCold butter
• 50 gBreadcrumbs
• 1 bunchFresh herbs (thyme, rosemary, parsley)
• 2 piecesShallots
• 400 mlGame stock
• 150 mlDry red wine
• 4 piecesJuniper berries
• 1 pieceBay leaf

Preparation

1. 1Preheat the oven to 120°C (250°F) using conventional heat. Carefully trim the wild boar loin, pat dry, and season with salt and freshly ground pepper.
2. 2For the herb crust, pluck the herbs from their stems, chop finely, and mix with 30g of soft butter and the breadcrumbs to form a smooth paste.
3. 3Sear the wild boar loin in a pan with heated oil on all sides to develop roasted aromas, then remove from the pan.
4. 4Distribute the herb mixture evenly over the top of the meat and press down firmly. Place the loin into an ovenproof dish.
5. 5Cook the meat in the oven for about 25 minutes until a core temperature of 56-58°C is reached. Briefly use the oven's grill function towards the end.
6. 6Meanwhile, for the purée, simmer the chestnuts in the milk and cream in a covered pot over low heat for about 10 minutes until soft.
7. 7Purée the chestnut mixture until very smooth, stir in a piece of butter (approx. 15g), and season with salt and a pinch of nutmeg.
8. 8For the sauce, sauté the diced shallots in the pan drippings, deglaze with red wine, and reduce by half.
9. 9Add the game stock, juniper berries, and bay leaf, then boil the liquid over high heat until it reaches a thickened consistency.
10. 10Strain the sauce through a fine sieve, whisk in the remaining cold butter flakes, and season to taste with salt and pepper.
11. 11Let the wild boar loin rest for 5 minutes before carving into even slices and serving atop the chestnut purée.