Braised Wild Boar with Porcini Mushrooms in Vine Leaves

A delicious mushroom dish for any occasion!

1. wrap the wild boar roll roast from the yarn and cut into pieces weighing 200 g. Clean carrots and celery and cut into 2 cm cubes. Finely grind juniper, peppercorns, cinnamon, 3 tbsp. thyme and the bay leaf in the moulinette.

Season the wild boar pieces with salt, season with pepper and sear in batches in a frying pan in 10 tbsp hot olive oil at high temperature on each side. Place the pieces of meat side by side in a roasting pan. In the frying oil in the frying pan, briefly sauté the celery and carrots. Stir in the spice mixture and add to the wild boar form.

3. fill up with 400 ml game stock and 400 ml red wine. Steam on the 2nd rack from the bottom in the heated oven at 180 degrees (gas 2-3, convection oven not recommended) for 3 1/2 hours. Add the rest of the red wine gradually every 30 minutes and baste the meat frequently with the braising liquid. 4.

Clean the mushrooms and fry them in portions in 5 tbsp. olive oil at high temperature until golden brown and remove from the pan. Season with salt and pepper.

Mix the remaining oil with garlic and the remaining thyme. Rinse and drain the vine leaves. Mix one mushroom at a time in 2 vine leaves brushed with the thyme oil.

Place the mushrooms close together in a saucepan. Pour the remaining game stock over them and cover the saucepan with a lid.

7. just before d

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