For the meat

  • 800 g saddle of wild boar (off the bone)
  • 3 cloves
  • 5 allspice seeds
  • Salt
  • Pepper
  • Oil for searing

For the chutney

  • 400 g rowan berries (fruit of Sorbus aucuparia)
  • 2 small onions
  • 2 tomatoes
  • 1 red bell pepper
  • 2 tbsp. raisins
  • 200 ml white wine vinegar
  • ½ tbsp. cinnamon
  • 350 g jam sugar, also known as gelling sugar (1:1)
  • ½ tbsp. salt
  • Pepper


Wash the rowan berries thoroughly and pluck them from their stems. Peel the onions. Score the tomatoes, pour boiling water over them and peel them. Wash and core the peppers, removing the seeds. Finely dice everything. Soak the raisins in cold water.

In a pot, mix the onions, vegetables, rowan berries, raisins, vinegar, approx. ½ tbsp. salt, pepper and cinnamon. Bring to a boil, then reduce heat. Simmer at low heat for approx. 1 hour. Stir frequently. Remove the pot from stove. Stir in the jam sugar. Then bring everything to a boil at high heat. Boil for approx. 4 minutes, stirring constantly. Pour into jam jars rinsed with hot water. Put on the lids, then allow the chutney to cool upside down.

Trim the saddle of wild boar. Preheat the oven to 120 °C (250 °F). Heat the oil in a pan. Season the meat with salt and pepper and sear on all sides in the hot oil together with the cloves and allspice seeds. Remove the meat from the pan and place in the oven for approx. 30 minutes (core temperature: 65 °C / 150 °F). Remove from the oven and leave to rest in a warm spot. Slice the meat and serve with the chutney.

– Good to know –

It’s a widespread myth that rowan berries are poisonous. They are not! But they should be cooked before eating, as this converts the bitter parasorbic acid into easily-digestible sorbic acid.


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.

Products in use

Leica Geovid R 8×56

Leica Magnus 1.8-12×50 i

Leica Calonox View

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