INGREDIENTS

Instructions

step 1

Wild boar chop on the bone

Remove the saddle of the wild boar with the ribs. Use a bone band saw to cut lengthwise in half and then cleanly separate the ribs three fingers above the tenderloin. Now slice the carré into individual steaks, leaving them all on the bone. Clean the ribs, so remove any residue of meat and sinews.

Lightly oil the game meat, season with salt and sugar, then leave to rest for 15 minutes. Now roast on the barbecue with direct heat and then leave to cook with indirect heat until the preferred core temperature is reached. Use a core thermometer to gauge when the chops are done.

step 2

Red cabbage

Strip the outer leaves off the red cabbage and then cut into thumb-thick slices.
Now marinate in oil, lemon zest, chilli, salt and sugar. Vacuum seal and boil in a water bath at 60 degrees Celsius for 6 hours until sous-vide.
Remove the cabbage from the bag, lightly pat dry and then insert skewers right though the slices of cabbage. They keep everything together and make it easier to turn the vegetables on the grill.
Barbecue for around 5 to 8 minutes on each side with direct heat.

step 3

Pickled onions

Peel the onions, chop into eight pieces and place in a receptacle.
Dissolve the salt and sugar in a pan filled with water and then bring to the boil. Add the vinegar and then stir. That’s all it takes!
Pour the hot marinade over the onions and cover properly. Leave to soak overnight (at least 6 hours).
The onions can be served immediately or kept in the fridge.

step 4

Chimichurri

Wash and finely chop the parsley. Peel the garlic cloves and also chop finely. Wash the chilli and cut into thin rings.
Mix all the ingredients and leave in a cold place for at least two hours. The chimichurri is traditionally served on the cooked meat and vegetables, but can also be used as a marinade.