Wild Boar Roulade with Polenta

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Thinly pound the wild boar cutlets, season with pepper and a little salt and coat one side with mustard. Top each slice of meat with a strip of bacon, shallot rings and a pickle quartered lengthwise. Mix new spice and juniper and sprinkle on top. Cut the celery into very fine cubes and also form on the meat slices. Then wrap the meat slices into roulades and fix them with a kitchen string.

Brown the roulades in a hot saucepan with clarified butter, add half of the diced onion and sauté. Extinguish with red wine, add the beef broth and parsley. Cover and steam at low temperature for about 45 min.

For the polenta, sauté the remaining onion cubes in a saucepan with butter, add garlic and cook until translucent. Then fill up with clear soup and let it boil. Then slowly add the semolina while stirring and let it swell at low temperature for about 45 minutes. Stir repeatedly.

If the polenta becomes too solid, add a little more clear soup. Then season to taste with salt and freshly ground pepper and fold in the Parmesan cheese.

Remove the roulades from the sauce, strain it, perhaps thicken with flour butter and season.

Serve the roulades with the sauce and the polenta.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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