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“This is a recipe I adapted from a German cookbook that we have. The original recipe required a pot that you can use in the oven, as we don't own one, I used a frying pan and a small roasting pan made some adjustments for the temperature. The back cut of wild boar includes the spine and some of the ribs connected to it so 2kg may sound like a lot of meat, however a lot of the weight is from the bones. The meat without the bones would be a loin cut. I served it with potato dumplings and salad, but it would be good with boiled potatoes and Rotkohl as well. You should use a roasting pan that isn't too much bigger than the cut of meat.”

Ingredients Nutrition


  1. Preheat oven to 200°C.
  2. Wash the wild boar, pat dry, and lightly cut the meaty side in diagonally leaving 2 cm diamond shapes.
  3. Press the garlic clove and mix it together with salt, pepper, and caraway and rub it into the meat.
  4. Peel and dice the carrot, parsley root, celery root and onions.
  5. Heat butter in pan on medium high heat and when the butter bubbles a bit, put the boar in meat side down, browning the meaty side, turning if necessary.
  6. Line roasting pan with foil (shouldn't be too much bigger than meat to get braising effect.)
  7. Place vegetables in roasting pan, then the meat, meaty side up, and pour the butter and juices from frying pan on top and put in the oven for 5 minutes.
  8. Remove from oven and turn it down to 180°C and turn on fan assistance.
  9. Add the berries and allspice and return to oven for 30 minutes.
  10. Remove from oven and shut off fan assistance and pour wine and stock on top and return to over for another 30 minutes.
  11. Remove from oven and shut off oven.
  12. Sieve the liquid off and return the meat and vegetables to oven to keep warm.
  13. Put liquid in a small saucepan on medium high heat and whisk in flour and sherry and cook for 10 minutes.
  14. Turn heat down to low and whisk in sour cream and add salt and pepper to taste.
  15. Remove the meat and vegetable from the oven and cut the meat from the bones by cutting by the spine and then the ribs.
  16. Serve meat topped with sauce, you can use the sauce on your side dish as well.

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