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Wild boar with celeriac and mushroom sauce

The intense and delicate structure with a hint of ripe fruit and spicy notes make this wine the perfect pairing with wild boar.

Ingredients

game stock
Goose fat
wild boar rôti

beurre noisette
veal stock
Celeriac

20gdried mushrooms
90gCold butter
150mlgame stock
250mlveal stock
Salt
50mlhazelnut oil
50mlsemi-whipped cream
brown hazelnuts

Preparation

  1. Warm the goose fat in the stock, in a 1 to 1 ratio.
  2. Place the rôti in a tray, pour the stock mixture over it until the rôti is submerged.
  3. Cover and cook at 90°C for 12 hours in a slow cooker.
  4. Slice or pull the leg into thin strips.

  1. Clean a celeriac. Cut into slices (about 3 cm) and cut out rounds of approximately 10 cm.
  2. Smoke the celeriac in a smoker (cold smoke) for 20 minutes.
  3. Transfer the rounds to a vacuum bag, add a little veal stock, vacuum seal, and cook for about 20 minutes in a water bath at 85°C.
  4. Pan-fry the celeriac rounds in beurre noisette before serving and season with salt.

  1. Warm the game stock.
  2. Rinse the mushrooms free of sand and let them infuse in the warm stock for 1 hour.
  3. Blend, strain, and finish with the butter.
  4. Add the veal stock and hazelnut oil and heat to about 80°C.
  5. Add the thickened cream and season with pepper and salt.
  6. Froth with a hand blender.

  1. Place the celeriac rounds on a plate.
  2. Place the rôti strips on the celeriac.
  3. Serve the mushroom sauce around the celeriac.
  4. Garnish with a little grated hazelnut.