Roulade of Wild Boar or Pork
This outstanding national Austrian dish is eleven days in the making, as the meat — one of Chef Wilhelm Schnattl’s special touches is using wild boar instead of the usual pork — marinates for 10 days. The boar shoulder becomes a farce, which is wrapped around seared boar fillets, then sauteed and roasted. The fillet packets are served on a bed of spiced cabbage with chanterelles and boar demi-glace. You may substitute domestic pork for wild boar.
- Pickled Wild Boar or Pork Shoulder
- Carrots - 2, chopped
- Celery root - 1, quartered
- Parsnips - 2, chopped
- Parsley root - 1, quartered
- Shallots - 2, chopped
- Garlic - 3 cloves, chopped
- Bay Leaves - 2
- Juniper berries - 1 tablespoon
- Coriander - 1 teaspoon
- Cloves - 6 to 8
- Cardamom pods - 3
- Lemon zest - Zest of 1 lemon
- Cinnamon bark - 1 strip
- Grappa - 1/4 cup (alt. brandy)
- Red Wine - 1 cup
- Wild boar - 2 lb (alt. pork shoulder)
- Water - To cover
- Wild Boar or Pork Farce
- Pickled Wild Boar or Pork Shoulder (above)
- Salt - 1 teaspoon
- Cayenne Pepper - 1/8 teaspoon
- Heavy (whipping) cream - 1 cup
- Demi-glace - 1 tablespoon wild boar or pork
- Carrot - 1, cut in very small dice
- Celery root - 1/2, cut in very small dice
- Mushroom - 1 cup, chopped
- Orzo pasta - 1/2 cup (alt. spaetzle), cooked and drained
- Pistachio - 1/2 cup
- Grappa - 1 tablespoon
- Wild Boar or Pork Fillets
- Canola oil - 2 tablespoons
- Wild boar - Four 6-ounce (alt. pork fillets)
- Cabbage - 4 large leaves, deribbed and blanched
- Salt - To taste
- Caul fat - 4 pieces
- Unsalted Butter - 1/4 cup
- Sauteed Cabbage
- Unsalted Butter - 1/4 cup
- Cabbage - 1 large head, cored and shredded
- Nutmeg - 1/4 teaspoon, ground
- Ginger - 1/2 teaspoon, ground
- Vinegar - 1 tablespoon
- Sauteed Chanterelles
- Unsalted Butter - 2 tablespoons
- Chanterelles - 1-1/2 cup chopped
- Walnut Oil - 1 tablespoon
- Demi-glace - 1 cup wild boar or pork
To pickle the shoulder: Combine all ingredients except the pork shoulder in a large non-reactive bowl. Add the shoulder add water to cover. Cover with plastic wrap and marinate in the refrigerator for 10 days.
To prepare the farce: Prepare a gas or charcoal fire for smoking. Alder, apple, or hickory wood may be used; do not use mesquite. Remove the shoulder from the pickling brine and cut into 1 to 2-inch chunks. Place in the smoker. Smoke 10 minutes, just enough to flavor. Remove from smoker and process through a meat grinder into a coarse grind. Wrap two-thirds of the meat in plastic wrap and chill in the refrigerator. Place the remaining third of the ground meat into a food processor and season with salt and cayenne. Puree, then add half of the cream and process just until blended. Add the remaining cream process just until blended. Press the puree through a tamis or fine-meshed sieve. Put in a bowl set in a larger bowl of ice and add the other two-thirds of the meat and the demi-glace. Stir in the carrot, celery root, mushrooms, orzo, and pistachios. Stir in the grappa. Cover with plastic wrap and refrigerate until ready to use.
To marinate the sauteed cabbage: Toss the cabbage, nutmeg, ginger, and vinegar together in a large bowl and let sit for 30 minutes.
To prepare the fillets: Preheat the oven to 400 F. Heat the canola oil in a large skillet over high heat and sear the fillets on all sides, about 1 minute per side, until well browned. Remove fillets from heat. Place a blanched cabbage leaf on a work surface. Season with salt and place a fillet on the leaf. Wrap the fillet snugly in the leaf, pressing to seal. With your hands, mold a 1/2-inch layer of farce around the cabbage leaf, completely sealing the packet. Spread a piece of caul fat on the work surface and place the farce-wrapped packet in the center; bring the caul fat net up around the farce, wrapping the packet. Repeat with remaining fillets. Melt the butter in a large ovenproof saute pan or skillet over medium-high heat and saute the packets until browned on the outside, basting with the butter in the pan. Place in the oven and roast 10 to 15 minutes, to the desired degree of doneness.
To finish the sauteed cabbage: Melt the butter in a large saucepan over medium heat and add the marinated cabbage. Saute, turning with a wooden spoon, until the cabbage has wilted.
To cook the chanterelles: Heat the butter in a medium skillet over medium-high heat and add the mushrooms. Saute until lightly browned. Remove from heat and let cool slightly. Drizzle with walnut oil and toss.
To serve: Heat the demi-glace in a small saute pan until very warm. Place a 5-inch ring mold in the center of a warmed serving plate and fill with sauteed cabbage, pressing the cabbage together with the back of a spoon. Lift the ring. Slice a fillet packet diagonally in half, revealing the layers, and lean the halves against one side of the circle of cabbage. Place one fourth of the chanterelles around the other side of the cabbage. Repeat with remaining plates. Spoon some of the warm demi-glace beside each fillet packet.