Wild boar roast

Ingredients for 4 servings:

• 800 g wild boar, from the topside
• 2 tsp clarified butter
• 4 shallots, peeled
• 1 carrot(s), peeled
• 1 parsley root(s), cleaned
• 1 stalk(s) celery, cleaned
• 1 clove(s) garlic, finely chopped
• ½ tsp powdered sugar
• 1 tbsp balsamic vinegar, red
• n. B. Salt
• n. B. Pepper, black, ground
• 1 sprig(s) thyme, plucked
• 2 sage leaves, finely chopped
• 1 tsp parsley, flat, finely chopped
• 1 pinch of cinnamon powder
• 1 pinch of salt
• 4 grains of allspice, finely ground or ground
• 4 tsp butter flakes, cold

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 25 minutes

NT-cooked in a roasting bag

Finely dice the celery stalk. Quarter the shallots lengthwise, cut the carrot and parsley root into equal-sized pieces, and finely chop the garlic. Brown the wild boar on all sides in clarified butter. Remove from the pan and let rest. Sprinkle the shallots, carrot, and parsley root with powdered sugar in the pan and sauté vigorously. Add the celery and garlic and toss a few times, deglaze with balsamic vinegar, and remove from the heat. Season the roast on all sides with salt and pepper. Tie one end of a roasting bag. Place the roast inside, add the vegetables, and tie the other end as well. Cook in an electric oven on the wire rack (middle shelf) at 80°C (fan oven) for 2.5 hours. Remove the roast from the foil and return it to the wire rack at 70°C (fan oven). Gravy: Finely blend/puree the vegetables and meat juices together and pass through a fine sieve. Bring this stock to a boil, season with herbs, cinnamon, allspice, and salt. Gradually stir in the cold butter while the sauce is still simmering. Slice the roast against the grain and serve with the sauce. Tip: Slice the cold roast very thinly and serve as a sandwich topping.