Old Saxon wild boar roast

Ingredients for 4 servings:

• 1 kg game, wild boar meat from the leg
• 500 ml buttermilk
• salt and pepper
• 2 tbsp lard
• 1 bunch of roots
• 50 g bacon (bacon rind)
• Tomato ketchup
• 1 tsp allspice seeds
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 bay leaf
• 40 g flour
• 200 ml red wine
• Sugar
• lemon juice

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

Marinate the ready-to-cook meat in the buttermilk for two days in a cool place. Then dry it, rub it with salt and pepper, and sear it all over. Roast the cleaned and roughly chopped root vegetables and the bacon rind. Mix the tomato paste with water, pour it over the water, and add the spices, bay leaves, and juniper berries. Braise the meat in the oven at 180°-200°C for about 1-1 1/4 hours, turning it several times. Once the meat is cooked, remove it, whisk the flour with the red wine, and add it to the meat juices. Cook everything thoroughly, strain through a sieve, and season with the spices to taste. Pour the mixture over the warmed meat and serve with red cabbage and bread dumplings.