For the meat

  • 800 g saddle of wild boar (off the bone)
  • 250 g Italian boiled ham
  • 1 small onion
  • 2 cloves of garlic
  • ½ bunch parsley
  • 2 sprigs of marjoram
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 sprigs of sage
  • 1 tbsp. mustard
  • 100 g breadcrumbs
  • 4 tbsp. olive oil
  • Salt
  • Pepper

For the vegetables

  • 2 red beets
  • 2 yellow beets
  • 2 sweet potatoes
  • 200 g parsnips
  • 200 g parsley roots
  • 250 g yellow carrots
  • 250 g red carrots
  • 2 red onions
  • 2 spring onions
  • 2 cloves of garlic
  • 1 tbsp. coriander seeds
  • 6 tbsp. olive oil
  • Coarse sea salt
  • Pepper
  • 2 sprigs of rosemary
  • 2 sprigs of sage


Vegetables: Preheat the oven to 200 °C. Wash and peel the vegetables. Cut the red beets and yellow beets into eighths, slice the sweet potatoes and cut them in half. Cut parsnips, parsley roots, and carrots in half lengthwise or leave them whole, depending on their thickness. Peel and halve onions and cut into wedges about 2 cm wide. Cut spring onions into slices. Peel garlic and cut into fine slices. Coarsely crush the coriander seeds. Place the vegetables and onions in a large bowl. Add the garlic and coriander and pour the olive oil over. Mix the vegetables thoroughly and season well with salt and pepper.

Meat: Peel and dice the onion, peel and finely chop the garlic. Wash the herbs, carefully shake dry, then pluck the leaves from the stems and chop the leaves finely. Put everything together in a bowl, add mustard and breadcrumbs and mix well. Season with salt and pepper. Add the olive oil and mix the mixture to a spreadable paste.

Trim the saddle of wild boar and cut lengthwise down the middle, but do not cut all the way through! There should be about 1 cm of meat not cut through. Then unfold the saddle and slice the wider pieces of meat lengthwise again, down the sides to the left and right of the cut. Again, please do not cut all the way through! Unfold the saddle completely and tenderize until the meat is about 1 cm thick. Season with a little salt and pepper.

Brush the meat with the herb paste, leaving the edges free. Place the ham slices overlapping on a board so that the area is equal to the length of the saddle. Roll up the saddle and place it, open side down, on the ham. Now wrap the ham tightly around the saddle and carefully place it, open side down, on a baking sheet. Arrange the vegetables around it. Bake the vegetables and meat in the 200 °C oven for about 10 minutes, then turn the oven temperature down to 120 °C. Let the meat and vegetables bake in the oven for another 30-40 minutes (65 °C core temperature). Just before end of the baking time, top the vegetables with the rosemary and sage sprigs.



Ilka Dorn

Ilka Dorn lives with her family on an old farm on the Lower Rhine area and has been the owner of an advertising agency for more than 20 years. In her free time, the mother of two sons loves to cook for her family, friends and guests, with a particular fondness for preparing the venison of game hunted in her local hunting grounds. She discovered her passion for hunting more than 30 years ago. Her knowledge of wild herbs, mushrooms and all the other treasures of nature was taught by her grandmother and her mother at an early age.

For Ilka Dorn, hunting is both a privilege and a craft, which she carries out with great respect for nature and for the game. For her, hunting today represents the fairest and most justifiable way to obtain meat as food. When she is out hunting she relies on high-quality optics from Leica – whether hunting by day or night.

Leave a Comment

Your email address will not be published. Required fields are marked *