Wild Boar with Olives and Walnuts

Coarsely dice the wild boar meat. Halve four shallots and finely slice the carrots. Spread the meat cubes evenly in a suitable container and pour wine and vinegar over them. Add the shallots, carrots, herbs and spices, cover the container and leave to marinate overnight in the refrigerator. The next day, remove the meat cubes one by one from the marinade, drain them well on paper towels and finally pat them dry one by one. Now cut the bacon and the remaining shallots into small cubes. Lightly fry the bacon in hot oil in a casserole. Add the meat pieces with the shallots and sear everything. Pour the marinade with all the ingredients. Add crushed garlic and finely chopped orange peel and, if necessary, add enough game stock or soup to just cover the meat. Bring everything to the boil, put the lid on and simmer in the preheated 150 °C oven for 4-5 hours. Shortly before the end of the cooking time, add the pitted and halved olives and the peeled walnuts and braise for a short while. The meat should now be soft enough to cut into pieces with a spoon. If necessary, season with salt and pepper.

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