Summary

Ingredients

• 600 g wild boar roast
• 20 g clarified butter
• salt
• pepper
• some flour
• 1 onion (s)
• 4 clove (s)
• 2 bay leaves
• 3 grains allspice
• 150 g sour cherries
• 300 ml game stock, stronger
• some red wine
• some cornstarch
• some cherry (s) to serve

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Instructions

1. Preheat the oven to 120 °.
2. Peel the onion and lard it with the cloves. Heat the clarified butter in the roaster (on the stove). Sear the game meat vigorously on one side in the roaster. Turn the meat over, season the top side with salt and pepper and dust with a little flour. When the other side is also browned, turn the roast again and season this side as well. Add the onion, bay leaves and allspice to the meat. Add the cherries and pour on the game stock. Put the lid on and stew in the oven for about 2 hours.
3. Take the roast out of the stock, cut into slices and keep warm. Bring the stock to the boil, thicken with the mixed cornstarch and season to taste. Serve and decorate with cherries. I always hold back some cherries as they lose a lot of color when cooked.
4. Tip:
5. I always put the bay leaves and allspice grains in a tea infuser, so that it is easier to remove this from the sauce after cooking.