Summary

Ingredients

• 2 kg wild boar boneless or raised
• 2 onion (s), peeled and cut into rings
• 6 tablespoon porcini mushrooms, dried
• 1 ½ liter red wine, not a cheap one, aromatic
• 4 cloves garlic, peeled
• 1 teaspoon thyme
• 2 bay leaves
• 1 teaspoon rosemary
• salt and pepper
• butter
• Flour

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Instructions

1. Wash off the wild boar meat and remove any cartilage or bones if necessary.
2. Heat the butter in a large pan until it`s really hot. Sear the meat in one piece, salt and pepper the upper side and dust with flour, then turn the roast over and fry the seasoned side. Season the meat on the other side as well and then briefly sear it again on this side. Both sides of the roast should be nice and brown so that the pores are closed and the meat stays juicy. It`s not done inside yet. Remove the meat from the pan and briefly fry the onions in the remaining butter.
3. Put the meat with the butter from the pan and the onions in a large saucepan. Pour the red wine over and heat. If possible, the meat should be covered with liquid, otherwise it should be turned every now and then. Add the porcini mushrooms, pepper, salt, bay leaf, thyme, rosemary and the squeezed garlic and simmer gently. At the beginning the sauce smells and tastes very strongly of red wine, but gradually the roast aroma takes hold.
4. Stew for 1 1/2 to 2 hours. If you can then, for example, easily stick a shish kebab stick into the roast, it is done. Season the sauce again to taste.
5. The red wine makes the roast nice and dark on the outside and stays light on the inside. The long braising means that most of the alcohol evaporates.
6. The roast tastes best when it has soaked through in the sauce for another day. It is therefore ideal for pre-cooking!