John Myers
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Roast Wild Boar with Porcini Mushrooms and Chestnuts and Franconian Dumplings
The perfect roast wild boar with porcini mushrooms and chestnuts and franconian dumplings recipe with a picture and simple step-by-step instructions.
For the wild boar roast:
- 1,5 kg Saddle of wild boar
- 100 g Dried porcini mushrooms
- 1,5 packet Cooked chestnuts
- Wild fund
- 0,3 l Red wine
- 2 Pc. Onions
- 3 Pc. Garlic cloves
- 150 g Bacon
- 9 Pc. Sprigs of thyme
- 3 Pc. Bay leaves
- 1 Pr Pimento
- 2 tbsp Lingonberry jelly
- Salt
- Pepper from the grinder
- Butter for frying
- For the dumplings:
- 1 kg Waxy potatoes
- 300 g Potato flour
- Milk
- Salt
Roast wild boar:
- Sear the washed and dabbed dry meat in the hot butter, season with salt and pepper and place in a ceramic casserole dish in the 80 degree oven for 5 hours. Do not open the oven during this time.
- Chop the bacon and leave it out. Steam the diced onions in it. Deglaze with stock and red wine. Add the mushrooms, chestnuts, bay leaves, garlic, plucked thyme, allspice, jelly, salt and pepper and let everything simmer gently for an hour. Possibly pour water if too much liquid evaporates.
- After 1.5 hours, take the roast out of the oven and cut into thin slices. Place the meat slices in the sauce and let simmer on a very low heat until the meat has the desired color. Season again with salt, pepper and jelly.
Franconian dumplings:
- Boil, peel and refrigerate the potatoes the day before. Press through the next day and mix with the other ingredients until a homogeneous mass is formed. The amount given is sufficient for approx. 10 dumplings. Let the dumplings soak in salted water for about 45 minutes.
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