Wild Boar Roulade with Polenta

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!

Related Recipes:

Polenta with AdditionsBring the salted water to the boil in a large saucepan. Now pour in the polenta, stirring continuously with a... Sauerbraten Roulades1. mix the prepared vegetables and spices with red wine, red wine vinegar and water in a shallow work bowl... Polenta Lemongrass Soup with Pecoroni CroutonsPeel the mango, cut the flesh into wedges from the stone and into fine cubes. Sauté the onion cubes in half... Lamb Fillets Roasted in Herb Crumbs on PolentaLamb fillets roasted in herb crumbs on stirred polenta with shallot vinaigrette. Season the lamb fillets well... Styrian Beef RouladesFor Styrian beef roulades, lightly coat one side of the beef cutlets with mustard. Season with salt and pepper... Beef with Lukewarm Tomato Salad: Picchiapò1. Cut 1 onion with skin diagonally in half, brown cut surfaces in a frying pan without fat. Browned onion and... Beef Soup & Consomme – Soup & Consomme(*) Makes about 2.5Liter Soup (beef broth): Rinse the bones and blanch in a large saucepan in enough boiling... Pork RouladesFor the pork roulades, cut the pork loin into cutlets, pound thin, salt and spread thinly with mustard. Thinly... Beef AspicBeef and cleaned, coarsely chopped greens in stock and wine make 1 hour. Cool the meat in the broth. Then... Mussel StewFor the mussel stew, clean the mussels well. Heat salted water in a large saucepan, put the mussels and cook...