Wild Boar with Rosehip Sauce and Carlsbad Torn Pancake

You can prepare the rosehip puree in advance – a few days and put it in the fridge or longer and store it in the freezer. First, sort out only the nice, firm rosehips – all soft or with brown spots must go. Clean them by removing the remnants of twigs on one side and cutting off the caps on the other. Place the rosehips in a pot, cover with water, cover with a lid, and simmer until soft. Depending on ripeness and size, this will take at least an hour, maybe two. Make sure they stay submerged and don't dry out during this time. You may need more water and will have to add it.

After cooking, blend the rosehips with a hand blender at the lowest possible speed. The goal is to break the skins but not blend the hard seeds. This will help with the subsequent straining through a fine metal sieve. It's not easy, but you can do it! Keep going until only skins and seeds remain in the sieve, although I always give up with a sore hand a little earlier. The resulting puree can be used immediately in the sauce or stored.

Before you start on the sauce, take care of the meat. It needs to be treated like when preparing goulash or beef cheeks – the meat must be out of the fridge for at least an hour to reach room temperature. After unpacking and possibly cutting, dry each piece separately with a paper towel – this ensures it won't release water and stew instead of searing. Salt it and season with ground game spice mix.