baking & roasting

Saddle of wild boar in a cherry sauceServes 6Ingredients:1500 g saddle of boar1/2 tsp sage, finely chopped1/2 tsp thyme1 tsp black pepper corns, crushed50 g streaky bacon125 ml cherry juice200 ml double cream250 g sour cherriesFor the marinade:500 ml red wine250 ml water1 carrot, diced3 onions, dicedSaltMethod:1. In a pan, bring the wine, water, carrot and onionsto the boil. Cool, and pour over the meat. Leave tomarinate for about 2 hours.2. Remove the meat, and pat dry. Season with salt,herbs and pepper, and wrap in slices of bacon.3. Place the meat in a roasting pan, and roastuncovered. After about 40 minutes, add the creamand some of the marinade, and continue to roastuncovered, until done.4. Remove the meat, and add the cherry juice andsome water to the juices of the meat to make asauce. Thicken with some corn flour paste. Stir inthe cherries, and serve with the meat.Setting: Auto roast ConventionalTemperature: 180–200°C 210–230°CShelf level: 1 1Duration: 60–80 minutes 60–80 minutesWhen using the roast probe, set the core temperatureto 70–75°C.TipFor an alternative flavour usecider instead of the cherry juiceand sliced apples instead of thecherries. Add the apple slicestogether with the cream andmarinade in stage 3 of themethod.223