Wild boar roast in porcini mushroom and red wine sauce

Ingredients for 6 servings:

• 2 kg wild boar boneless or boned
• 2 onions, peeled and cut into rings
• 6 tbsp porcini mushrooms, dried
• 1 ½ liters of red wine, not cheap, aromatic
• 4 cloves garlic, peeled
• 1 tsp thyme
• 2 bay leaves
• 1 tsp rosemary
• salt and pepper
• butter
• Flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Wash the wild boar meat and remove any cartilage or bones. Heat butter in a large pan until hot. Sear the meat whole, season the top side with salt and pepper, and dust with flour. Then turn the roast over and sear the seasoned side. Season the meat on the other side and sear it briefly on that side again. Both sides of the roast should be nicely browned so the pores are sealed and the meat stays juicy. The inside will not be cooked through yet. Remove the meat from the pan and sear the onions briefly in the remaining butter. Place the meat, butter from the pan, and onions in a large pot. Pour over the red wine and heat through. The meat should be covered with liquid if possible; otherwise, turn occasionally. Add the porcini mushrooms, pepper, salt, bay leaves, thyme, rosemary, and the crushed garlic and simmer gently. At first, the sauce will smell and taste strongly of red wine, but gradually the roast flavor will permeate. Braise for 1.5 to 2 hours. When you can easily pierce a skewer, for example, into the roast, it’s cooked through. Season the sauce again. The red wine gives the roast a nice dark exterior and a lighter interior. The long braising process causes most of the alcohol to evaporate. The roast tastes best when it’s left to marinate in the sauce for another day. This makes it ideal for pre-cooking!