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Wild Boar Saddle with Crust

15 servings

Ingredients

• 1 pcs Wild boar saddle
• Salt (a little)
• Water (a little)
• Juniper berries (a little)
• 1 soup plate Coarsely grated rye bread
• 2 tsp Cinnamon (crushed)
• Allspice (crushed) (a little)
• 2 tsp Sugar
• Egg white (a little)
• Butter (a little)

Instructions

1. Serves 15-20 people.
2. Remove the skin from the saddle; if the meat is very fatty, also remove some of the fat.
3. Wash the meat, insert a skewer into the front of the saddle to prevent it from curling, rub thoroughly with salt, and place in a hot roasting oven with boiling water seasoned with a few juniper berries.
4. Roast strongly at first, then more slowly.
5. After about 1.5 hours, mix 1 soup plate of coarsely grated rye bread with 2 teaspoons of crushed cinnamon, a little crushed allspice, and 2 teaspoons of sugar.
6. Brush the top of the saddle with egg white, cover with the grated bread, drizzle with melted butter, and press lightly.
7. Afterward, do not baste the roast anymore to prevent the crust from falling off, and continue roasting for another 0.5 – 0.75 hour.

Modernized from a treasured 19th-century German cookbook.