📝 About This Recipe
This Vildsvinsstek captures the rugged elegance of the Scandinavian wilderness, offering a leaner and more flavorful alternative to traditional pork. Marinated in aromatic forest herbs and slow-roasted to succulent perfection, the meat develops a deep, nutty complexity that is uniquely 'vilt' (wild). Paired with a velvety cream sauce infused with blackcurrant, this dish is a celebratory centerpiece of Swedish autumn and winter traditions.
🥗 Ingredients
The Roast
- 1.2 - 1.5 kg Wild Boar Roast (boneless, tied with butcher's twine)
- 3 tablespoons Butter (unsalted, for searing)
- 4 cloves Garlic (smashed)
- 4 sprigs Fresh Thyme
- 8 pieces Juniper Berries (crushed slightly)
- to taste Salt and Black Pepper (generous seasoning)
Roasting Aromatics
- 2 pieces Carrots (roughly chopped)
- 1 piece Yellow Onion (quartered)
- 100 grams Celeriac (peeled and cubed)
- 500 ml Game Stock or Beef Stock (high quality)
The Cream Sauce (Gräddsås)
- 200 ml Heavy Cream (full fat)
- 2 tablespoons Blackcurrant Jelly (Vinbärsgelé) (adds sweetness and acidity)
- 1 tablespoon Soy Sauce (for color and umami)
- 1 tablespoon Cornstarch (dissolved in a little cold water)
- 1 tablespoon Messmör (Whey Butter) or Brown Cheese (optional, for authentic Nordic depth)
👨🍳 Instructions
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1
Remove the wild boar roast from the refrigerator at least 1 hour before cooking to allow it to reach room temperature for even roasting.
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2
Preheat your oven to 125°C (250°F). Low and slow is the secret to keeping lean wild game tender.
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3
Pat the meat completely dry with paper towels. Season aggressively on all sides with salt, freshly cracked black pepper, and the crushed juniper berries.
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4
In a heavy-duty Dutch oven or oven-safe skillet, melt the butter over medium-high heat until it begins to foam.
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5
Sear the roast on all sides until a deep, golden-brown crust forms (about 3 minutes per side). Add the garlic and thyme sprigs to the butter in the final minutes to baste the meat.
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6
Remove the meat briefly to a plate. Toss the carrots, onion, and celeriac into the pan, sautéing for 2-3 minutes until slightly softened.
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7
Place the roast back on top of the vegetables. Pour the stock into the pan (it should come about 1/3 of the way up the meat).
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8
Insert a meat thermometer into the thickest part of the roast. Place the pan in the oven uncovered.
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9
Roast until the internal temperature reaches 65°C (149°F) for a perfect medium. This usually takes between 75 to 90 minutes depending on the shape of the roast.
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10
Once the target temperature is reached, remove the meat from the pan, wrap it loosely in foil, and let it rest for at least 15-20 minutes. This is crucial for juice retention.
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11
Strain the roasting liquid from the pan into a clean saucepan, discarding the mushy vegetables. Skim off any excess fat from the surface.
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12
Bring the liquid to a boil and reduce by one-third. Whisk in the heavy cream, blackcurrant jelly, soy sauce, and optional messmör.
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13
Simmer for 5 minutes. If you prefer a thicker sauce, whisk in the cornstarch slurry and cook until glossy and thickened. Season with salt and pepper to taste.
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14
Remove the twine from the roast and slice into 1cm thick medallions against the grain.
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15
Arrange the slices on a warmed platter and drizzle generously with the cream sauce.
💡 Chef's Tips
Always use a meat thermometer; wild boar is lean and can go from juicy to dry very quickly if overcooked. If wild boar is unavailable, you can substitute with a high-quality venison roast or a heritage breed pork shoulder. Crushing the juniper berries is essential to release their oils; use the side of a chef's knife or a mortar and pestle. Don't skip the resting period—cutting into the meat too early will cause all those delicious juices to run out on the board. For an extra glossy sauce, whisk in a cold knob of butter right before serving.
🍽️ Serving Suggestions
Serve with Hasselback potatoes or a creamy potato purée to soak up the sauce. Pair with a side of honey-glazed roasted Brussels sprouts and bacon. Always include a dollop of Lingonberry jam on the side for that classic Swedish sweet-tart contrast. A full-bodied Syrah or a malty Swedish brown ale complements the gamey notes beautifully. Pickled cucumbers (Pressgurka) provide a refreshing acidity that cuts through the rich cream sauce.