1 kg Wild boar cut into large chunks
1 tbsp olive oil
3 tsp butter
1 large onion, chopped
1 large celery stalk, chopped
1 large carrot, chopped
4 garlic cloves cut in half
250 gr small brown agaricus mushrooms, whole
15 gr dried porcini mushrooms
100 ml Vinsanto wine or a sweet red wine like Port or Madeira
4-5 sprigs fresh thyme + extra for garnish (optional)
1 sprig fresh rosemary
Juice from one large orange
1tsp orange zest
1 jar (225 gr) pomegranate chutney To Filema tis Lelas
Warm water or vegetable/mushroom broth
Salt, black pepper
Soak the porcini mushrooms in 100 ml warm water for 20 minutes. Strain and keep all the liquid. Wash the meat, pat dry with paper towels and season with salt and pepper.
Preheat oven at 180C.
Place a cast iron Dutch oven on medium-high heat. Add in the butter and olive oil.
Brown the meat on all sides and transfer onto a platter.
In the same Dutch oven (if necessary, add some extra butter) sauté the onions until soft and glossy. Add in the carrot, celery and garlic and stir for another minute or so.
Add in both mushrooms, season with salt and pepper and stir.
Return meat into the Dutch oven and gently toss.
Pour in the wine, allow the aromas to infuse for a few seconds and add in the thyme & rosemary, the chutney and the orange zest and juice.
Add in the reserved mushroom liquid and enough warm water/broth to just cover the meat.
Cover and place into the oven. Roast for about 1.5-2 hours.
Serve ideally with mushed potatoes!
Product we used: