Recipe with honey
Heather Honey Roast Wild Boar with Red Cabbage and Chestnuts
The robust, slightly bitter heather honey pairs beautifully with richly flavoured wild boar, lending the sauce a deep, rounded note. A fitting dish for November.
⏱ Preparation 30 min · Cooking/baking time 120 min · Total 150 min · 4 servings
Ingredients
- 1 kg wild boar shoulder roast
- 2 tbsp heather honey
- 2 onions
- 2 carrots
- 1 piece of celeriac (approx. 150 g)
- 2 tbsp tomato purée
- 400 ml dry red wine
- 400 ml game stock or vegetable stock
- 2 bay leaves
- 4 juniper berries
- 2 tbsp rapeseed oil
- Salt, pepper
- 600 g red cabbage (fresh or pre-cooked)
- 1 tart apple
- 150 g pre-cooked chestnuts
- 2 tbsp apple cider vinegar
- 1 tbsp butter
Method
- Pat the wild boar roast dry, then season with salt and pepper. Heat rapeseed oil in a roasting pan and brown the meat thoroughly on all sides, then remove.
- Dice the onions, carrots and celery, and fry in the roasting fat. Add the tomato purée and briefly sauté.
- Deglaze with red wine and let it reduce, then add the game stock, bay leaf and juniper berries. Return the roast to the pan, cover and braise in the oven at 160°C for 1.5 to 2 hours, turning occasionally.
- For the red cabbage, dice the apple and warm it together with the red cabbage, apple vinegar and butter in a pot. Add the chestnuts and cook through, then season with salt and pepper.
- Remove the finished roast and keep it warm. Strain the sauce through a sieve and bring it back to the boil.
- Stir the heather honey into the sauce and reduce over medium heat to the desired consistency. Season with salt and pepper.
- Slice the roast and serve with the sauce, red cabbage and chestnuts.
Nutritional values per serving (approx.): 640 kcal · Fat 24 g · Carbohydrates 38 g · Protein 58 g
Tip: Leftover roast tastes wonderful the next day, sliced thinly and reheated in the sauce.
Honey used: View heather honey in the shop →