Roast Boar with Black Beer Sauce, Filled Style

Required equipment: solid kitchen thread or roast

1. Wash the leg of the boar under hot water and pat dry with a kitchen towel. Detach the meat from the bone, remove the tendons and silver skin from the boar roast and rub salt and pepper all around.
2. Peel the carrots and celery and cut into large pieces. Peel the onions and cut into 12 boats.
3. Peel shallots and cut into small pieces. Cut off the rind from the farmer’s bread and cut into approx. 1 cm cubes. Clean and chop the mushrooms. Take the chestnuts out of the pack and chop them. Wash, drain and chop the parsley.
4. In a large enough bowl, mix the bread cubes, mushrooms, shallots, chestnuts, honey and parsley together. Warm the milk slightly, season with a pinch of nutmeg, salt and pepper, pour over the bread mixture and let everything rest for 20 minutes. Beat the eggs and stir thoroughly with a fork. Pour eggs over the bread mixture and knead well.
5. Preheat the oven to 225 degrees.
6. Unfold the meat of the boar leg at the bone cut and carefully cut a pocket into the meat on each side with a sharp boning knife. Put the filling for the roast boar in the pockets and in the center of the leg. Put the pieces of meat back together and tie the roast tightly around the filling with kitchen twine or a roasting net.
7. In a sufficiently large roaster, sear the leg of the boar on all sides so that it develops roasted aromas. Remove the seared meat and set aside.
8. Place the carrots, celery and onions in the hot roasting pan and fry. Add spices to the vegetables and deglaze everything with the venison. Place roast boar on top and top with white bacon. Pour black beer into the roaster and cook with the lid closed in the preheated oven at 225 degrees for about 3 hours.
9. Every now and then, use a spoon to pour the sauce from the roasting pan over the meat. After 3 hours, take the roast wild boar out of the roaster, drain the vegetables through a sieve, collect the sauce.
10. Put the roast boar back into the roaster and place in the oven at 190-200 degrees with the lid so that the bacon becomes crispy.
11. In the meantime, heat 2 tablespoons of butter in a small saucepan, add flour and let brown lightly. Bring the sauce to the boil, gradually adding the roux until the sauce thickens. Finally assemble with the cold butter.
12. Cut the roast boar and serve on a preheated platter with dumplings or fried potatoes, for example. The tasty roast vegetables can be served as a separate side dish.