Wild boar rolled roast

Ingredients for 4 servings:

• 1 ½ kg wild boar meat (rolled roast)
• 1 tsp black pepper from the mill
• 1 tsp paprika powder
• 1 tsp caraway seeds, freshly ground
• 1 tsp salt
• ½ tsp allspice powder
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of cinnamon powder
• 3 bay leaves, fresh
• 10 juniper berries
• 150 g bacon, fattier, sliced
• 1 bunch of soup vegetables
• 1 onion(s)
• 50 g apple rings, dried
• 50 g prunes
• 250 ml Game stock
• 4 tbsp plum jam (Powidl)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 30 minutes

from the Roman pot

Blanch the juniper berries in a little boiling water, let them swell for about 10 minutes, and then chop them finely. Finely chop the fresh bay leaves. Mix the chopped juniper berries and bay leaves with the remaining spices and rub them firmly into the meat (order them in advance from the butcher). Wrap the rolled roast in cling film and let it rest in the refrigerator overnight. Soak the Roman pot in water for about 30 minutes. Remove the film from the rolled roast and wrap it in the bacon slices. Trim/peel the soup vegetables (parsley, celery, leek, and carrots) and onion and dice them. Dice the apple rings and prunes as well. Place everything in the Roman pot, add the stock and a little water, and place the meat on top. Place in a cold oven, heat to 200°C, and roast for about 2–3 hours. Baste with the meat juices occasionally. Then strain the meat juices and vegetables through a sieve, bring the sauce to a boil, and season with salt and pepper. Meanwhile, keep the meat warm. Slice the meat and serve on warmed plates with your chosen side dish, a little sauce, and some plum jam.