Ingredients
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
Preparation
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.
