Hold roast wild boar under the tap and then pat dry with kitchen paper. Now brush the roast all around with the medium-hot mustard to your taste. Then season with salt and gourmet pepper.
Now peel and dice the vegetables. Take a roast tube and fill it with the seasoned roast and the chopped vegetables, bay leaves and juniper berries. Add 100 ml of the drying red wine, seal according to the instructions. Pierce and place on the baking sheet, then put in the oven at 140 degrees convection and cook for about 2 to 3 hours.
After cooking, remove the roast from the roasting tube and keep it warm (I used the oven for this). Then pour the vegetables together with the roast juice, the veal stock and the rest of the red wine in a saucepan and let it boil down a little.
Then pour through a sieve and thicken with cornstarch to taste. Take one or more flat plates and serve with the cut slices, the vegetables, the sauce and the potato dumplings.