Classic wild boar roast

Ingredients for 4 servings:

• 1 kg wild boar (roast joint)
• olive oil
• salt and pepper
• rosemary
• Thyme
• 4 juniper berries
• 2 onions
• 1 carrot(s)
• 1 cup(s) red wine, approx. 250 ml
• 3 tbsp tomato paste
• Currant jelly
• 1 jar cranberries
• 200 ml cream
• n. B. Vegetable stock powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 40 minutes

The evening before consumption, coat the meat with olive oil, for example, by turning it in a suitable dish to which you have added a dash of oil. Then season with salt and freshly ground pepper, the rosemary, and the thyme. Refrigerate overnight. The next day, place the four juniper berries in a shot glass and pour over hot, almost boiling water, then let stand for later. Sear the meat in the roasting pan and deglaze with dry red wine. Turn it over and continue to braise with the finely diced onions and carrots until the onions are translucent and browned. Then add the tomato paste and the rest of the red wine. Add a little water and season to taste. Add the juniper berries (without the berries). You can now choose to place the roasting pan in the oven (200°C top/bottom heat) for 1.5 to 2 hours to cook, or simmer it on the stovetop at the lowest setting. After cooking, remove the meat and season the sauce with redcurrant jelly, vegetable broth, and cream. Season with rosemary, if desired. Then blend thoroughly with a hand blender. To serve, slice the meat and arrange on a platter. Serve with apple-flavored red cabbage and bread dumplings, or with spaetzle and savoy cabbage, or with potatoes and pumpkin.