Bake the roast in the oven at 185°C according to weight (30 minutes per kilo). Season beforehand with pepper, salt and Provencal herbs. Remove from the oven and put away covered. Cut it into slices just before serving. Fry the bacon with the forest mushrooms and freshly peeled pearl onions.

wild boar roast with Porto cream sauce

ingredients - info wild boar roast forest mushrooms Provencal herbs bacon bits pearl onions apples

Cut an apple without the core into slices. Turn them into candy sugar. Fry them on both sides in hot butter until the sugar caramelises. Place a spoonful of warm cranberry compote on top. Make a sauce from game stock, port wine and cream. Season with pepper, salt, sprigs of thyme and rosemary. Leave to reduce and sieve. On the dinner plate: cover a slice of roast with a spoonful of sauce. Finish with a spoonful of mushroom mix. Add the caramelised apples with cranberry compote. Serve with a potato preparation of your choice, as here with potato croquettes.

candy sugar butter cranberry compote game broth Port wine cream twigs of thyme sprigs of rosemary