Pancake-wrapped Wild Boar with Mashed Potatoes

Preheat oven to 140°C (approximately 275°F).

For the pancakes, chop chestnuts and nuts and mix with parsley.

Mix flour, eggs, 1 pinch of salt, baking powder and milk to a smooth batter.

Grease a skillet about 24 cm diameter (approximately 9 1/2 inches diameter) and pour in half of the batter. Turn and tilt skillet to evenly spread batter. Sprinkle half of the chestnut mixture over batter and fry pancake until golden brown on both sides. Set finished pancake aside and repeat with remaining batter and chestnut mixture.

For the filling, rinse meat, pat dry, trim as necessary and cut into 2 equal pieces. Season meat with salt and pepper and sear on all sides in hot oil.

Remove meat from pan, wrap each piece in a pancake and bake 30-40 minutes (meat should remain pink inside).

For the gravy, stir red wine and port wine into pan from searing meat to deglaze. Stir game stock, juniper and allspice into wine mixture and simmer to reduce by half.

Rinse blueberries and pick stems as necessary.

For the mashed potatoes, rinse and peel potatoes, cut into small cubes and cook for about 20 minutes in boiling salted water.

Drain pear halves and cut into small cubes. Drain potatoes well and press with pears through a potato ricer. Stir butter and milk into potato mixture until smooth and season with salt, pepper and a pinch of nutmeg.

Stir blueberries into gravy and let stand for 5 minutes. If desired, dissolve cornstarch in cold water and stir into gravy to thicken.

Rinse and chop mushrooms and sauté in 2 tablespoons oil, stirring occasionaly. Season mushrooms with salt and pepper.

Remove meat from oven, let rest briefly and cut into slices.

Using two tablespoons, form mashed potatoes into round scoops and arrange on warmed plates with the meat slices.