Roast Wild Boar in Burgundy Sauce, Homemade

Place the meat in a suitable bowl or saucepan.

Clean the greens, peel and chop the onion, rinse and coarsely chop the thyme.

Add the greens, onion, and thyme to the meat with the peppercorns, wine, vinegar, and bay leaves and marinate for 24 hours in the refrigerator with the lid closed. The meat is allowed to peek out a bit from the marinade.

Remove the meat from the marinade, dry it and rub it with salt and pepper.

Pour the marinade through a sieve and collect the juices.

Remove the stalk and seeds from the tomatoes, dice about half of the greens (except parsley), chop the shallots and garlic, rinse the rosemary bunch.

Heat the oil in a roasting pan and brown the meat all over at high temperature. Add chopped garlic and shallots. Stir in paradeis pulp and fry briefly.

Stir in tomatoes, greens and rosemary and add a good pinch of pepper and salt. Add half of the marinade, bring to a boil and simmer at a low temperature for about 2 hours.

If necessary, add marinade and baste the meat now and then again with the gravy from the roasting pan.

Rinse and chop the parsley.

Remove the meat, cut into slices and keep warm. Boil the braising liquid, if necessary, at high temperature until thick.

Pour some sauce over the meat, the rest in a sauce boat, top with parsley.

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