Wild Boar Roast with Chestnuts

Ingredients

• 1 onion
• 2 carrots
• 5 tbsp olive oil
• 1 tsp salt
• 1 tsp peppercorns
• 2 sprigs thyme
• 6 juniper berries
• 2 Bay leaves
• 2 tbsp Red wine vinegar
• 1 bottle dry red wine
• 1 fresh boar shank (boneless, trimmed, about 1600 g)
• 3 tbsp butter
• 2 tsp chestnut flour
• Salt
• pepper (ground)
• 100 g heavy cream (at least 30% fat)
• 500 g chestnuts (canned or vacuum packed)

Instructions

1. 1.

   For the marination, peel and chop the carrots and onion, then lightly brown them in 2 tbsp oil in a pot. Add salt, pepper, thyme, juniper, bay leaves, vinegar, and wine; bring to a boil and simmer for about 15 minutes, then let cool. Place the fresh shank in a suitable bowl and pour over the cooled marinade. Cover and marinate in a cool place for 1–2 days, turning the shank occasionally.

2. 2.

   Remove the shank, drain and pat dry. Weigh it. Preheat the oven to 180 °C (Oven + fan). Heat the remaining oil in a roasting pan and sear the shank all around. Pour in the marinade and cook in the hot oven for about 1 hour. Take the roast out of the pan and keep covered at 80–100 °C.

3. 3.

   Strain the roasting liquid through a sieve into a wide pot and reduce quickly to about 400 ml while stirring. Melt 1 tbsp butter in a saucepan, stir in the chestnut flour and cook briefly, then gradually whisk in the hot marinade until thickened. Add the cream and season with salt and pepper. Warm the chestnuts in the remaining butter. Plate the fresh shank with chestnuts and sauce and serve.