Summary

Ingredients

• 1 ½ kg wild boar (e.g. neck ridge with bone or wild boar leg) without rind
• 1 ½ teaspoon rosemary, dried
• 1 ½ teaspoon thyme, dried
• salt and pepper
• 3 large clove (s) garlic, peeled and diced
• 2 ½ tablespoon sunflower oil or virgin olive oil
• 2 medium onion (s), peeled and diced
• 2 large carrots, peeled and diced
• 350 ml red wine, dry or semi-dry
• 400 ml meat stock or game stock
• 3 medium tomato (s), peeled and diced
• 4 tablespoon honey, liquid (meadow or blossom honey)
• 300 g cranberries from the lass
• 200 ml cream

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Instructions

1. Rub the roast wild boar with salt, pepper, rosemary, thyme, the garlic cubes and the oil. Cover and leave to steep in the refrigerator or a cool room overnight. The next day, put everything together in a roasting pan (capacity 6 l).
2. Add the onion and carrot cubes, place the roaster on the stove and fry the meat with the onions and carrots all around. Turn the meat over and over. Deglaze with the red wine and the meat stock or the game stock and pour on. Add the tomato pieces. Brush the meat on top with the honey.
3. Cover and braise in the preheated oven at 200 degrees top and bottom heat for approx. 2 hours (depending on the thickness of the roast, it may take a little longer for legs with bones). DO NOT turn the roast!
4. When the meat is tender, remove the roast from the oven, remove the bones and keep the meat warm.
5. For the sauce, mix the stewed vegetables and the resulting roast juice with the lingonberries and puree with a hand strainer. Stir in the cream. Bring to the boil again briefly, season with salt and serve with the meat.
6. It goes well with bread dumplings or pretzel dumplings, red cabbage (red cabbage), spaetzle or potatoes.
7. Variants:
8. - instead of red wine: port wine or half red wine and half port wine,
9. - instead of lingonberries: cranberries (cranberries), mixed berries, blackberries, blueberries or sour cherries,
10. - instead of whipped cream: Cremefine or plant-based cream substitutes.