Wild Boar Roast with Lingonberry and Mushroom Sauce

Ingredients

• 1.5 kg wild boar loin or shoulder
• 2 tbsp butter
• 2 tbsp rapeseed oil
• Salt and black pepper
• Marinade:
• 300 ml red wine
• 6 juniper berries, crushed
• 4 thyme sprigs
• 2 bay leaves
• 1 carrot, sliced
• 1 yellow onion, sliced
• Mushroom sauce:
• 300 g mixed mushrooms (chanterelles, porcini, winter chanterelles)
• 2 shallots, chopped
• 200 ml cream
• 200 ml game stock
• 2 tbsp butter
• 100 g lingonberries (fresh or frozen)
• 1 tbsp lingonberry jam

Method

1. 1Marinate the boar in wine, juniper, herbs and vegetables in the fridge for at least 12 hours.
2. 2Preheat the oven to 150 °C. Remove the meat and pat dry. Strain the marinade.
3. 3Brown the meat in butter and oil. Place in a roasting tin, pour in 200 ml of the marinade. Roast for 1.5–2 hours (core temperature 65 °C).
4. 4Mushroom sauce: Fry the mushrooms in butter until golden. Add shallots. Pour in the game stock and reduce. Add cream, lingonberries and jam. Simmer for 5 minutes.
5. 5Rest the roast for 15 minutes. Slice and serve with the mushroom sauce and crushed potatoes.