Roast Wild Boar in Puff Pastry

For the wild boar roast in puff pastry, remove tendons and skin from the meat. Cut lengthwise with the meat fiber into three pieces. Salt, pepper, rub with juniper berries and garlic. Brown on all sides in THEA, remove from pan and set aside wrapped in foil.

In the drippings, lightly fry bacon and onion. Add mushrooms and parsley, roast until liquid has evaporated. Add salt, pepper, cream and boil down to a thick sauce. When cooled, bind with the yolks.

Roll out thawed puff pastry 4 mm thin, rectangular. Cut into 3 pieces, size must envelop each piece of meat. Cut out shapes from the remaining dough. Spread the mushroom mixture on the puff pastry first, then place the meat pieces on top, wrap with the pastry and place seam side down on a baking tray lined with baking paper.

Cover with the cut out pastry shapes, brush with yolk and bake at 220 degrees for about 25 minutes. Allow to relax briefly and then slice one piece for each two people and serve the wild boar roast in puff pastry.

Preparation Tip:

Serve the roast wild boar in puff pastry with cranberries and pea pods.

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