Summary

Ingredients

• 1 kg saddle wild boar
• 75 g porcini mushrooms, dried
• 1 packet chestnut (s), cooked
• 1 glass game stock
• 0.2 liters red wine, drier
• 1 onion (s)
• 2 cloves garlic)
• 100 grams bacon
• 6 sprigs thyme
• 2 bay leaves
• 6 juniper berries
• 1 pinch (s) allspice
• 2 tablespoon cranberry jelly
• salt
• Pepper, black, fresh from the mill
• Butter, for frying

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Instructions

1. Sear the washed and dabbed dry meat in the hot butter, season with pepper and salt and place on a stone plate or ceramic casserole dish in the 80 ° warm oven. The meat stays here for 1 1/2 hours. Do not open the oven during this time.
2. Cut the bacon into pieces and leave out. Steam the onion cut into cubes in it. Deglaze with the stock and red wine. Add the washed and cut porcini mushrooms, chestnuts cut into pieces, torn leaves from 2 sprigs of thyme, bay leaves, crushed garlic, allspice, juniper berries, cranberry jelly, salt and pepper and simmer gently for 1 hour. Possibly pour in some water if too much liquid evaporates.
3. After 1.5 hours, take the roast out of the oven and cut into thin slices. Place the roast slices in the porcini mushroom and chestnut sauce and let simmer a little over a very low heat until the meat has the desired color.
4. Season again with salt, pepper and lingonberry jelly and decorate each of the meat slices with a sprig of thyme.
5. The crust should be nice and dark and the meat should still be light inside. The sauce should be strongly spicy with a slightly fruity tart note. You can do the low cooking and the sauce a day in advance, then just put the meat in the sauce and find the perfect cooking time by carefully warming it up over a low heat.
6. I like to serve it with spaetzle and potatoes with bacon beans.