Wild boar roast

Ingredients for 6 servings:

• 1 ½ kg wild boar
• 1 bunch of soup vegetables
• 1 liter red wine
• 1 liter buttermilk
• 2 bay leaves
• 6 juniper berries
• 3 peppercorns
• Salt
• clove pepper
• Rosemary, dried
• 4 tbsp sweet cream
• 1 tbsp jelly (blackcurrant)
• 2 tbsp butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

classic preparation – sure to succeed

Marinate the wild boar meat in the buttermilk overnight, along with a bay leaf, 3 juniper berries, and 3 crushed peppercorns. The next day, remove the meat from the buttermilk, pat dry, and rub with salt, pepper, and a little dried rosemary. Briefly sear on each side in the butter along with the finely chopped vegetables (carrot, celery, onion, leek). Then deglaze with the red wine. Add salt, pepper, bay leaf, and juniper berries. Cover and braise in the oven at 200°C for about 2 hours. Once the meat is tender, remove it and let it rest for 10 minutes wrapped in aluminum foil. During this time, puree the red wine stock with about 2-3 tablespoons of the vegetables. Season to taste with salt, pepper, and blackcurrant jelly. Finally, stir in the cream. Slice the meat and serve with the sauce, red cabbage, and dumplings.