Wild Boar in Blackberry Sauce

Preheat the oven to 150 °C.

Make a pancake batter with flour, eggs and milk and let it swell for half an hour. Finely chop a sprig of rosemary, crush a few blackberries with a fork and fold both into the batter form. Fry four narrow pancakes in a frying pan with 1 tsp of butter.

Cut the saddle of wild boar into 4 pieces, season with salt and sear on both sides in 1 tbsp. clarified butter and remove from the frying pan.

Whip cream, meat cuttings, chicken breast, a little salt and one egg white in very cold state to a farce or cut. Spread the pancakes with the farce, put the wild boar saddle on it and wrap it up. Fry it in a frying pan (with a heat-resistant handle) with 1 tbsp. clarified butter all around and cook it in the oven at 150 °C for 15 minutes.

Clean Romanesco, divide into roses, cook in salted water until al dente, then drain.

For the sauce, remove the skin from the onions, chop finely and sauté in a saucepan with 1 tbsp butter. Add blackberries, when browned caramelize with enough brown sugar. Pour clear soup, add 2 sprigs of rosemary and reduce by about half, strain, bind (assemble) with 2 tbsp of ice cold butter pieces, if necessary bind with corn starch. Serve the wild boar with the sauce and the Romanesco.

Good luck!

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