Hunter's Roast with Creamy Mushroom Sauce

Ingredients

• 1.2 kg pork roast
• 2 onions
• 2 carrots
• 150 g celery
• 2 Garlic cloves
• 4 thyme sprigs
• 2 marjoram sprigs
• 250 ml white wine
• 600 ml Meat broth
• 2 tbsp chopped parsley
• 150 ml whipping cream
• 2 tbsp crème fraîche
• 200 g mushrooms
• oil (for frying)
• 1 tbsp paprika powder
• Salt
• ground pepper

Instructions

1. 1.

   Peel onions, carrots, celery and garlic. Cut onions and carrots into large pieces.

2. 2.

   Wash the pork, pat dry, season with salt and pepper, then brown it on all sides in a hot pan with oil. Remove the meat and sauté the vegetables in the same pan. Deglaze with white wine and add half of the broth. Add thyme and marjoram sprigs, return the meat to the pan, cover and braise in a preheated oven at 160°C for about 1.5 hours. During this time pour in the remaining broth (add more if needed) and turn the meat occasionally.

3. 3.

   Clean the mushrooms and cut them into halves, quarters or slices depending on size. Briefly fry them in hot oil in a pan until they brown.

4. 4.

   Remove the pork from the sauce, wrap it in foil to rest, and strain the sauce. Bring the sauce to a boil with cream and crème fraîche, then reduce to a creamy consistency. Add the mushrooms, season with paprika, salt and pepper, and stir in parsley at the end. Serve on a preheated plate with sliced pork.

5. 5.