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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)

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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. 1

    Make the marinade

    Bring the water, vinegar, onion, crushed juniper berries, peppercorns, and bay leaves to a boil, then cool.

  2. 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. 3

    Brown the meat

    Pat the saddle dry, salt it, and brown it well in butter in a pan or roasting pan.

  4. 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. 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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 343) → Modernised~98% of the text changedremovedadded
Villsvinryggen legges 2 kg villsvinrygg (med ben). 5 dl vann (til marinaden). 2 dl eddik. 1 stk løk (i skiver). 1 ss einebær (knust). 10 stk pepperkorn. 2 stk laurbærblad. 100 g smør (til steking). salt. Kok opp vann, eddik, løk, knuste einebær, pepperkorn og laurbærblad, og avkjøl.. Legg villsvinryggen i marinade, tilsatt litt enebær, stekes ellers som dyrerygg. Spes marinaden og la den ligge kjølig, gjerne et døgn eller mer, og snu den av og til.. Tørk ryggen, salt den og brun den godt i smør i panne eller i langpanne.. Stek ryggen i ovnen ved 175 °C til den er mør, ca. 1,5 time avhengig av tykkelse. Spe med marinaden. marinaden og drypp ofte med skyen.. Skjær ryggen opp og server med sausen av skyen.

Note on Modernised

Marinaden er konkretisert med moderne mengder (eddik, vann, løk, krydder), siden originalen viser til en annen side. Steketid og ovnstemperatur er lagt til.

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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.

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