Why is the total time so long — over 24 hours?

Because the wild boar saddle must first sit in a marinade. The roasting itself takes only part of the time; the rest is marinating, which tenderizes the meat and adds flavor.

What is added to the marinade?

The marinade (recipe p. 305 in the book) has a little juniper added, which gives the characteristic game flavor.

How is the saddle roasted?

It is roasted like a venison saddle and basted along the way with the marinade it has been sitting in.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 309. It serves 6.

Saddle of Wild Boar

Saddle of wild boar (villsvinrygg) from Erken 1914: the saddle is laid in a game marinade with added juniper berries, then roasted like a saddle of venison and basted with the marinade.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 309 (falt i det fri)

Be the first to rate

About the dish

A brief direction in the game chapter, which refers to the book's general game marinade (page 305). Erken writes that the wild boar is flamed or scalded for the bristles and otherwise treated like domestic pig, while the meat is prepared like venison.

How to make it

1
Make the marinade
Bring the water, vinegar, onion, crushed juniper berries, peppercorns, and bay leaves to a boil, then cool.
2
Marinate
Place the wild boar saddle in the marinade and let it sit in a cool place, ideally a day or more, turning it now and then.
3
Brown the meat
Pat the saddle dry, salt it, and brown it well in butter in a pan or roasting pan.
4
Roast like a venison saddle
Roast the saddle in the oven at 175 °C (350 °F) until tender, about 1.5 hours depending on thickness. Baste with the marinade and moisten often with the pan juices.
5
Serve
Carve the saddle and serve with a sauce made from the pan juices.

Changes from the original

The marinade has been made concrete with modern amounts (vinegar, water, onion, spices), since the original refers to another page. Roasting time and oven temperature have been added.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 309) → 1949 (korrekturlest, s. 343)~65% av teksten endretfjernetlagt til

~~Vildsvinryggen lægges~~ Villsvinryggen legges i ~~marinade (se side 305), tilsat~~ marinade, tilsatt litt enebær, stekes ellers som ~~dyreryg. Spædes~~ dyrerygg. Spes med marinaden.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is the total time so long — over 24 hours?: Because the wild boar saddle must first sit in a marinade. The roasting itself takes only part of the time; the rest is marinating, which tenderizes the meat and adds flavor.
What is added to the marinade?: The marinade (recipe p. 305 in the book) has a little juniper added, which gives the characteristic game flavor.
How is the saddle roasted?: It is roasted like a venison saddle and basted along the way with the marinade it has been sitting in.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 309. It serves 6.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!