Wild boar rolled roast

Ingredients for 6 servings:

• 1 ½ kg rolled roast (wild boar rolled roast)
• 80 g carrot(s)
• 200 g onion(s)
• Salt
• pepper
• 1 tsp game spice
• 4 tbsp vegetable oil
• 2 tbsp tomato paste
• 400 ml red wine, strong
• 1 tbsp flour
• 3 sprigs of thyme
• 100 ml liqueur (blackcurrant liqueur)
• 750 ml Game stock
• 15 juniper berries
• 2 tsp cornstarch
• 20 g chocolate, dark
• 300 g chanterelles
• 2 tbsp butter
• 1 bunch of chives
• 80 g celeriac

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours 50 minutes; Total time approx. 4 hours 30 minutes

with chanterelles

Preheat the oven to 120 degrees Celsius. Cut the carrots and celeriac into 1 cm cubes. Finely dice the onions. Season the meat with salt, pepper, and game spices. Brown the rolled roast in hot oil on all sides for 5 minutes. Remove the meat and set aside. Add the onions and vegetables to the pot and roast for 3 minutes over medium heat. Add the tomato paste and roast for 3 minutes, stirring. Deglaze with a little red wine and let the liquid reduce completely. Dust with flour, stir briefly, and deglaze with a little more red wine. Repeat the process twice. Marinate the meat, add the remaining red wine, blackcurrant liqueur, and game stock, and bring to a boil. Marinate the thyme and juniper berries. Place the roast in the oven, covered, and cook for approx. 3 hours 30 minutes, turning the meat several times and checking with a meat fork whether it is tender when pierced. Remove the finished roast and keep warm on a platter in the oven at 100°C. Strain the sauce through a fine sieve, return it to the pot, bring to a boil, and reduce for 3 minutes. Mix the cornstarch with water until smooth, thicken the sauce, and simmer for 15 minutes until creamy. Add the roughly chopped chocolate to the sauce, stir until smooth, season with salt and pepper, and remove from the heat. Melt the butter in a large pan, add the chanterelles, and fry until crispy, season with salt and pepper, and sprinkle with finely chopped chives. Remove the meat from the oven, remove the kitchen string, cut into finger-thick slices, and serve with the sauce and roasted chanterelles. Dumplings go well with the meat.