Wild Boar Back Stuffed and Walnut Crust

Preparation of meat, filling and crust:

1. Liberally remove silver skins and tendons from the meat. Do not discard the sections, are needed for the sauce. Prepare a stain, i.e. lightly pestle the thyme, pepper and mustard seeds. Mix well with salt, sugar and grated ginger. Oil the meat all around and coat it thickly with the stain. Put the meat in a sealable plastic bag, seal it except for a small opening and immerse it deep in cold water so that the air is pressed out of the bag and escapes up to the top. When this creates a vacuum, close the remaining opening and let the meat soak in the refrigerator for at least 2 hours or until later preparation.
2. For the filling, peel the shallot, cut it into small pieces and grind it together with the pumpernickel and prunes in a blender to a coarse, firm, but spreadable mass. Season to taste with pepper and salt. Keep ready.
3. For the crust, roughly grind the pumpernickel, rosemary needles and nuts in a blender. Also season a little with pepper and salt. Beat the egg whites until stiff and mix with the breadcrumbs. But only shortly before applying the crust (see finishing meat).

Sauce:

1. Peel the onion and shallot, cut into small cubes. Peel the carrot and celery and cut into very small cubes. Clean the leek, wash thoroughly, halve and cut into fine strips. Finely grind the pumpernickel.
2. Heat the oil in a pan, add the onion and shallot cubes, sprinkle with sugar and let caramelize. You can tan lightly. Add the meat pieces, fry them and let them take on color. Add the chopped vegetables and tomato paste, sauté briefly and then deglaze with half of the stock. Season with pepper and salt. Turn the heat down and let everything simmer slightly. When the liquid is half reduced, pour in the remaining stock and sherry, bring to the boil again and then simmer for 1 minute.
3. Then pour everything through a sieve and collect the brew in a saucepan. Add the finely ground pumpernickel and let the sauce simmer again. Before serving, add 20 g of cold butter and lightly whip the sauce with the hand blender.

Finishing meat and mushrooms:

1. Preheat the oven to 120 ° O / bottom heat. Remove the stain from the meat, cut it in the middle, but not completely, and fold it open. Pour in the filling, fold up again and close with a skewer. Then sear the meat in clarified butter on all sides very hot for a short time and then place it on the grid in the oven for 8 minutes. Push the tray underneath so that it can drain off.
2. In the meantime, beat the egg white for the crust until stiff (see above) and mix the prepared crumbs with it. Pull the grid out of the oven and cover the meat thickly with it. If available, switch on the grill function of the oven and let the crust brown. Otherwise, switch the temperature on briefly to the highest level and top heat. The 8 minutes before and the over-grilling is enough for the meat to cook, as it is quite thin-walled due to the slicing.
3. When the grilling is over, fry the bacon and shallot cubes in a pan until translucent. Add the frozen chanterelles, season with pepper and salt and simmer at medium temperature until the liquid from them has evaporated. Sprinkle in the parsley before serving. As a side dish there was a potato cake.

A word about the stain:

1. It is not mandatory for this dish. However, if you want to soften the somewhat strict wild taste, you can do so with this stain.