INGREDIENTS

• 2 kg wild boar ribs from the fattest pig
• 4 pointed peppers
• 2 aubergines
• 2 courgettes
• 500 g small tomatoes
• olive oil
• sea salt
  
  Marinade:
• 1 onion
• 2 tablespoons of oil
• 1 teaspoon of mustard
• 1 tablespoon of honey
• 1 teaspoon of smoked salt
• 1 tablespoon of tomato puree
• 200 millilitres of game stock or vegetable broth

Instructions

step 1

For the marinade, first peel and finely dice the onion, then sauté in a dash of oil. Add the mustard, honey and tomato puree, stir everything together and deglaze with the stock or vegetable broth. Then simmer until the liquid has reduced by half. Finally, season with smoked salt.

step 2

Remove the silverskin from the inside of the ribs. To do this, cut the skin with a sharp knife on one of the rib arches and then loosen it with your fingers. Marinate the ribs, then vacuum-seal them and cook in a water bath at 80 degrees Celsius for 12 hours. After the cooking time is up, remove the ribs from the water bath and scrape off the marinade. Finally, grill on the grid over direct heat until crispy.

step 3

Wash the vegetables. Slice the courgette and aubergine (about 1 cm) and brush with a little oil.
Place the peppers and tomatoes directly on the embers until the vegetables are lightly charred on the outside. Then remove from the embers and allow to cool. Only then should you peel the skin.

step 4

Grill the courgette and aubergine slices on both sides for about three minutes.
Sprinkle with sea salt before serving.