Wild boar rolled roast

Ingredients for 8 servings:

• 2 kg wild boar meat from the leg (marinated or pickled *)
• 200 g shallot(s), roughly diced
• 200 g mushrooms, brown, roughly diced
• 150 g carrot(s), roughly diced
• 150 g celeriac, roughly diced
• 150 g parsley root(s), roughly diced
• 150 g leek, roughly diced
• 2 cloves garlic, thinly sliced
• 3 beef marrow bones
• 50 ml mustard, sweet
• 1 tbsp paprika paste, mild
• 1 tbsp tomato paste
• 5 biscuits (peppernut biscuits), brown, approx. 50 g
• 250 ml port wine
• 1,000 ml vegetable broth (e.g. made from washed vegetable leftovers without salt)
• 50 ml soy sauce, dark, naturally brewed
• 1 tsp peppercorns, colored, coarsely crushed
• 6 allspice berries, roughly crushed
• 2 bay leaves, shredded
• Salt as needed

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 50 minutes

A classic for all kinds of festive occasions – the preparation is without any added artificial flavors

First, wash, trim, and dice or slice the vegetables, onions, and garlic. Sauté the remaining meat with the marrow bones in a roasting pan, then deglaze with 1100 ml of water and simmer for about 70 minutes. Strain this stock and set it aside, as we will need it later to deglaze the roast. Pat the marinated or marinated meat dry with kitchen paper and sear it on all sides in a roasting pan. Once the meat is browned, remove it from the roasting pan and set it aside in a warm place. Now fry or caramelize the onions, garlic, and vegetables in the cooking fat. It is okay if some browning occurs at the bottom of the roasting pan; we will need this to add flavor to the sauce later on. Now add the mustard, paprika and tomato paste, gingerbread cookies, and spices, stir in these ingredients, and bring the pan back to a simmer. Deglaze the mixture with the port wine and stir this in well. Reduce the wine completely, as we need the wine’s rich spices. Place the seared meat on the bed of vegetables. Deglaze everything with the resulting stock and soy sauce. Season with salt if necessary. Place the sealed roasting pan in the preheated oven at 170°C for approx. 100 minutes. Then, cover the meat and let it rest for 10 minutes. This allows the roast to relax and the meat juices to blend with the meat. Finally, strain the sauce through a kitchen sieve or kitchen towel and season again with salt if necessary. Best served with dumplings, spaetzle, or potatoes. As a vegetable side dish, homemade red cabbage, sauerkraut, Brussels sprouts, or wild mushrooms are recommended. * For the marinade, see also my recipe: https://www.chefkoch.de/rezepte/3441931512754776/Marinade-fuer-Wildschweinbraten.html