Slow-cooked wild boar

Name: Slow-cooked wild boar
Ingredients: 2 kg wild boar neck bread; Butter; 2 Veal jus; 50 g Butter; Pepper and salt; 500 g wild boar trimmings; 3 units.items clove of garlic (sliced); 1 units.items thyme sprig; 3 units.items Peppercorns; 1 units.items bay leaf; 2 units.items onions finely chopped; 1 units.items Juniper berry; 250 g Chanterelles; 1.8 l Veal jus; 5 Red port; 200 g Butter; 50 g Butter; 0.5 l poultry stock; 3 Beet juice; 20 units.items mini red beets peeled; 50 g Butter; 3 Carrot juice; 10 units.items baby carrots peeled; 1 units.items celeriac sliced; 2 Cream; 5 Milk; 5 units.items salsify peeled and sliced; Egg white; Flour; Oil for frying

This dish is composed of the following components: - Gently cooked wild boar - Chanterelle foam - Celeriac cream - Fried salsify - Cabbage rolls

Ingredients

2kgwild boar neck bread

Butter

2Veal jus

Pepper and salt

50gButter

500gwild boar trimmings

3units.itemsclove of garlic (sliced)

1units.itemsthyme sprig

3units.itemsPeppercorns

1units.itemsbay leaf

2units.itemsonions finely chopped

1units.itemsJuniper berry

1.8lVeal jus

5Red port

250gChanterelles

200gButter

0.5lpoultry stock

50gButter

3Beet juice

20units.itemsmini red beets peeled

50gButter

3Carrot juice

10units.itemsbaby carrots peeled

1units.itemsceleriac sliced

2Cream

5Milk

5units.itemssalsify peeled and sliced

Egg white

Flour

Oil for frying

Panko

3Cream

2Truffle tapenade

1units.itemsEgg yolk

browned hazelnut chopped

1units.itemssmall green cabbage

Preparation

Season the neck with pepper and salt, sear in butter, and let cool.
Vacuum pack the neck with the veal jus and cook the meat sous vide for 20 hours at 68°C.

Sauté the meat trimmings with the finely chopped onion, garlic, herbs, and spices in butter.
Deglaze with the red port.
Reduce by half and add the veal jus. Reduce to the desired thickness.
Strain the sauce and finish with a knob of cold butter.

Sweat the chanterelles in the butter (set aside 20 pieces for plating).
Deglaze with the poultry stock.
Then blend until smooth. Strain and season with salt.

Vacuum pack the beets with the juice, butter, and some salt.
Cook in the oven.
Do the same with the carrots.

Vacuum pack the celeriac with some salt and the cream and cook in the oven.
Then blend the celeriac into a cream and vacuum pack this.

Cook the salsify in half water, half milk with salt until al dente.
Let cool and bread.

For the cabbage rolls, cook the outer leaves in water with plenty of salt until done.
Immediately place in ice water and then let dry between two towels.
Finely chop the inner leaves and sauté them with the cream and truffle tapenade. Let cook further and bind with egg yolk.
Cool immediately.
Now, using plastic wrap, make a roll: lay the outer leaves overlapping on the wrap, spread the truffle cabbage mixture on top, and roll up tightly.

Remove the neck from the vacuum and pour the liquid from the vacuum bag into the sauce. Portion into 10 equal pieces.
Sear the neck and deglaze with the sauce. Let it warm gently.
Heat the chanterelle foam.
Heat the beets, carrot, celeriac cream, and cabbage roll in boiling water.
Sauté the reserved chanterelles and season.
Fry the salsify until golden brown and salt them.