Robert's braised wild boar

Ingredients for 6 servings:

• 1.8 kg wild boar meat, e.g. neck, shoulder or front and hind feet
• Game spice, possibly homemade
• Sea salt and pepper, black and white from the mill
• 8 tbsp oil
• 600 g shallot(s), peeled, halved
• 8 garlic cloves, peeled
• 1 large rosemary sprig(s)
• 8 sprigs of thyme
• 800 ml red wine, strong
• 600 ml Game stock
• 300 g chanterelles, quartered or halved depending on size
• 300 g king oyster mushroom(s), cleaned, cut into 1 cm thick strips
• 300 g mushrooms, quartered or halved depending on size
• 120 ml cream
• 6 tbsp butter, cold, cut into thin slices
• n. B. Cranberries from the jar

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 20 minutes

simple and a fine taste

Allow the meat to come to room temperature. Preheat the oven to approximately 160°C (top/bottom heat). Wash the meat, pat dry, and skin it. Heat a roasting pan with the oil. In the meantime, season the meat with game spice, salt, and pepper. I use homemade game spice and always make a large amount; it will keep for years to come. Then sear the meat all over. Remove from the roasting pan and sear the shallots and garlic until crisp. Deglaze with the red wine and add the game stock. You don’t need to add all the liquid at once. Add more liquid if needed. Add the herbs and meat and place in the preheated oven with the lid on. Turn the meat over occasionally. The cooking time depends on the thickness of the meat. Allow at least 2 hours, or 3 hours for thicker meat. If you’re unsure, use a core temperature probe. In the meantime, prepare the side dishes. I traditionally serve my spaetzle with it. You can find the recipe in my profile. Here I always make double or triple the amount. The rest gets frozen. Brown the spaetzle in butter. As a side dish, I serve red cabbage and an endive salad. Of course, there are countless variations here. Shortly before the meat is done, I brown the mushrooms. They should have taken on a good color. When the meat is done, remove it from the roasting pan and wrap it loosely in aluminum foil. Remove the rosemary and thyme stalks from the sauce. Preheat the plates. Pour the sauce into a tall container and blend with a hand blender. Then add the cream. Blend again. Then put the sauce in a saucepan and place on the stove; let it heat up. Immediately add the butter. Season to taste, if desired. Remove the meat from the aluminum foil. Add the juices that have run out of the meat to the sauce. Cut up the meat. Arrange everything on warmed plates: two slices of meat, a generous amount of mushrooms on top, the spaetzle and red cabbage next to it, and a generous amount of sauce, along with a spoonful of cranberries. Serve immediately. Since we’re sauce lovers, the pot of sauce comes to the table. A recipe for sauce lovers. If you don’t like the strong flavor of wild boar, choose a young wild boar. I always get this directly from the hunter. It’s also not important to have exactly the same cuts of meat. Last time, I used the neck and front feet of the young wild boar.