Mix paprika, smoked paprika, salt, pepper and garlic granules into a boarrub.

Allow the wild boar fillet to come to room temperature for an hour. Cut off any hard pieces and tendons. With the help of the brush, brush the wild boar fillet with mustard and sprinkle with boarrub. Wrap the fillet in the bacon. Make sure that the bacon is well wrapped and that it fits together. Prepare The Bastard and heat to 180 °C. Put the wood chips in water and let them soak until they reach The Bastard to temperature. Delicious with a cool Italian Gavi.

Peel and chop the potatoes. Boil the potatoes al dente and set aside. Keep a little cooking water. Sauté the chopped onion in the olive oil and add to the potatoes. Blend the mixture into a smooth puree using the food processor/mixer. If necessary, add some cooking liquid for a smoother result. Salt and pepper the puree to taste. Keep warm.

Drain the wood chips and add to the hot coals. Place the wild boar fillet on The Bastard for about 25 minutes, until it has a core temperature of 60 °C. When the meat is done, let it rest under aluminium foil for at least another 10 minutes.

Meanwhile, reduce the port wine to about half and set aside. Reduce the game stock by half and set aside. Braise the mushrooms and remove the excess liquid. Add the port and game stock and heat until boiling. Add the cream and let it thicken. (If not sufficiently thickened, add some cornstarch mixed with water.) Season with salt and pepper.

Boil chicory stumps until almost tender in water with the stock cubes. Drain and leave to cool. Then cut the chicory in half and cut out the bitter stem. Take a frying pan, melt the butter and place the chicory stumps in it. Let it stew for about 10 minutes and sprinkle with sugar, salt and pepper.

Beer pairing: Warsteiner winter