The day before: Season the roast wild boar with salt and pepper. Mix the rosemary, thyme and garlic with the oil and rub it all over the roast. If necessary, tie the roast together with kitchen twine. Cover and let the roast sit in the refrigerator overnight.

The next day: Preheat the oven to 200 ° C top / bottom heat

Brush a roasting pan with a little oil and fry the roast all over over medium heat. Take out and fry the carrot and onion cubes in the frying fat. Put the roast back in the roasting pan, deglaze with red wine and game stock. Add the tomato pieces, brush the roast with the honey on the top.

Cover and let simmer in the preheated oven for approx. 2 hours and do not turn.

When the meat is tender, take it out of the roaster and wrap it in aluminum foil and let it rest for about 10 minutes.

For the sauce, puree the stewed vegetables, stir in the cream, bring to the boil briefly and, if necessary, season with salt. If you want, you can stir in some cranberry jam.

Cut the meat into slices and serve on preheated plates. We had bread dumplings and braised porcini mushrooms with it.