Roast wild boar grandma's style

Ingredients for 4 servings:

• 1 leg(s) (wild boar) or alternatively wild boar back
• 6 slice(s) bacon (belly bacon), smoked
• 3 onions
• 1 bunch of soup vegetables
• salt and pepper
• 2 liters of buttermilk
• ½ liter red wine
• 10 juniper berries
• 1 sprig(s) of thyme
• n. B. Flour
• n. B. water

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Marinate the meat in the buttermilk for at least one night. The next day, preheat the oven to 175°C. Pat the roast dry with kitchen paper. Crush the juniper berries and rub them into the meat, then season with salt and pepper. Place in a roasting pan and cover with the bacon slices. Trim or peel the soup vegetables and onions and roughly chop them. Place around the wild boar and pour the red wine over them. Leave the whole thing in the oven for at least 3 hours, turning occasionally and pouring the stock over it. It is important to cook slowly and not at too high a temperature. Then remove the roast and pour the stock and vegetables through a sieve. Fill the roasting pan with a little water and scrape off any stuck-on stock from the edges, as this is where the sauce flavor is most concentrated. Add this liquid to the stock. Bring the sauce to a boil. If necessary, stir flour and water until smooth and thicken the sauce. Season again. Fried chanterelles, potatoes, red cabbage and pears stuffed with cranberries go best with it.