Season the minced wild boar with the thyme, pepper and salt and knead well so that the spices are evenly distributed in the meat and not just on top. Form 2 patties.
Bring red wine with sliced onion, plum and fig to the boil in a pan. Preserve until it`s really sappy. Add a little more red wine if necessary.
Roast the belly meat well on both sides, then add the patties and rolls to the top
Place the grill.
The assembly is very easy. On the lower part some of the red wine sauce, belly meat and the patty on top, then red wine sauce again. Put the lid on and you`re done with a like