Meat — fresh morels
Roast Wild Boar with Honey and Morels
A wild boar roast marinated in red wine and aromatics, then glazed with honey and lingonberry jelly. Morels studded into the meat release their fragrance during cooking.
- Serves
- Serves 6
- Preparation
- 1 h 05
- Cooking
- 40 min
Ingredients
Method
Stud the wild boar roast with the morels. Season the joint with salt and pepper.
In a large non-metallic container, place half the bay leaf and the roast. Brush with 2 spoonfuls of lingonberry jelly, then pour over the red wine, vinegar and oil. Cover and leave to marinate for 24 h in a cool place, turning several times.
Remove the meat from the marinade and pat dry with kitchen paper. Strain the marinade and set aside.
Coat the roast entirely with honey, then with crème fraîche. Season with salt and pepper.
Place the roast in an ovenproof dish and bake at 240 °C for 40 min. Baste several times during cooking.
Halfway through cooking, brush 2 spoonfuls of lingonberry jelly over the meat.
Pour the strained marinade into a saucepan and reduce by two thirds.
Transfer the roast to a warm platter. Deglaze the roasting tin with a little reduced marinade, add the remaining jelly and bring to a quick boil. Serve the sauce in a sauceboat.