Wild boar roast from the oven

Ingredients for 4 servings:

• 1 ½ kg wild boar meat (e.g. neck with bone or wild boar leg) without rind
• 1 ½ tsp rosemary, dried
• 1 ½ tsp thyme, dried
• salt and pepper
• 3 large garlic cloves, peeled and finely diced
• 2 ½ tbsp sunflower oil
• 2 medium-sized onions, peeled and finely diced
• 2 large carrots, peeled and diced
• 350 ml red wine, dry or semi-dry
• 400 ml meat broth or game stock
• 3 m.-large tomato(s), peeled and diced
• 4 tbsp liquid honey (meadow or flower honey)
• 300 g cranberries from the jar
• 200 ml cream

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 14 hours 45 minutes

Rub the wild boar roast with salt, pepper, rosemary, thyme, diced garlic, and oil. Cover and let marinate overnight in the refrigerator or a cool room. The next day, place everything in a 6-liter roasting pan. Add the diced onions and carrots, place the pan on the stovetop, and sear the meat and onions all over, turning the meat frequently. Deglaze with the red wine and meat broth or game stock and pour in. Add the tomato pieces. Brush the top of the meat with honey. Cover and braise in a preheated oven at 200°C (top/bottom heat) for about 2 hours (depending on the thickness of the roast; bone-in legs may take a little longer). Do not turn the roast! When the meat is tender, remove it from the oven, remove the bones, and keep the meat warm. For the sauce, combine the braised vegetables and the resulting gravy with the cranberries and purée with a hand blender. Stir in the cream. Bring back to a boil briefly, season with salt, and serve with the meat. Serve with bread dumplings or pretzel dumplings, red cabbage, spaetzle, or potatoes. Variations: – Instead of red wine: port wine or half red wine and half port wine. – Instead of cranberries: cranberries, mixed berries, blackberries, blueberries, or sour cherries. – Instead of whipped cream: Cremefine or a plant-based cream substitute.