Wild boar with grilled vegetables

Ingredients for 3 servings:

• 800 g wild boar, from the topside
• 3 carrots
• 1 sweet potato(s)
• 4 waxy potatoes
• 5 garlic cloves, crushed by hand or knife
• 10 cocktail tomatoes, halved
• 2 onions, diced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

prepared in the Weber grill

Peel the vegetables, cut them into small, approximately 1 cm pieces, and place them in two small Weber drip trays. Add a little oil and water to prevent the vegetables from burning in the trays. After the water has evaporated, a slight burning in the trays is desirable to achieve a nice roasted flavor. Wash the grilled meat and season it with salt on both sides. The grill should first be set to “direct heat.” First, sear the game meat on both sides for 4-5 minutes to seal the outer layer. This helps retain the meat juices during further cooking. After searing, place the meat in the center of the grill over a drip tray and continue grilling “indirectly.” To do this, push the briquettes aside with tongs to clear the space in the middle for the drip tray. The vegetables in the two small trays go over the briquettes to the right and left of the meat to retain as much heat as possible. Place the lid on the grill and open the ventilation slots. Now keep the grill as closed as possible. Only open it when you want to check on the vegetables, to turn them in the trays and to add a little more water if necessary. After 120-150 minutes the meat will be cooked through and still nice and juicy (depending on thickness). The grill should maintain a temperature of 180°C – you may need to add more pre-heated coal (briquettes) for this. Depending on your taste, you can use dry red wine instead of water or place the vegetables directly in the drip tray under the meat. In this case, however, the tray must be removed from the grill after about 90 minutes so that it can be heated further in the oven using top and bottom heat. Towards the end of the grilling time, add a little butter to the vegetables and mix in. Cut the meat into slices about 1 cm thick and serve with the vegetables.