Roast Wild Boar

To marinate the boar shoulder, rinse it 48 hours before roasting, dry it and place it in a large baking dish. Crush juniper berries, add to meat with bay leaves, pour buttermilk over and marinate. Cover the meat and leave it to cool, turning it frequently to the other side.

For the wild boar sauce, put the wild boar bones in a roasting pan and roast them in hot oil at moderate temperature, turning them until dark brown. Clean and dice greens, dice onions and roast both with the bones for 10 minutes. Fold in paradeis pulp, add 250 ml water and make. Add red wine and 11 water. Bring the stock to a boil and skim. Add bay leaf, juniper and peppercorns. Make stock open at low temperature for 1 hour, pour through a fine sieve and make to 400 ml.

For the roast, remove the meat from the buttermilk, rinse and dry. Clean and dice the greens. Dice the onions.

Heat oil strongly in a roasting pan. Season wild boar shoulder with salt, season with pepper and brown on all sides. Add soup vegetables and onions and sauté. Bake the meat in the heated oven on the 2nd rack from the bottom for 2 hours.

Cook openly for 2 hours at 180 °C (gas 2-3, convection oven 160 °C). After 30 minutes, gradually add 350 ml water (400 ml for convection oven). After another 30 min. baste the meat with the wild boar stock more often and after il/i hours turn once to the other

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