Summary

Ingredients

• 250 ml red wine vinegar
• 750 ml red wine, dry
• 250 g carrot (s)
• 250 g celeriac
• 250 g onion (s)
• 10 juniper berries
• 10 allspice grains
• 15 black peppercorns
• 10 clove (s)
• 2 bay leaves
• 1 ½ kg leg wild boar, boneless tendons and fat
• salt
• 40 g lard
• 2 tablespoon tomato paste
• 500 ml game stock, with circulating air 650
• 100 g date (s), dried
• 175 g pumpernickel
• Pepper White

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Instructions

1. Mix the vinegar and red wine. Peel the carrots and celery and cut into 1 cm cubes. Peel the onion and also dice it. Add everything to the red wine / vinegar mixture. Mash the allspice, juniper and pepper. Add to the wine-vinegar mixture together with the cloves and bay leaves. Tie the leg like a roll roast with kitchen twine and place in the marinade. It should be covered in the marinade. Marinate for two days in the refrigerator.
2. On the day of preparation, remove the meat from the marinade, pat dry and rub salt all around. Pour the marinade through a sieve, measure 400 ml, save diced vegetables and spices.
3. Preheat the oven to 170 degrees (gas 1-2, convection 155 degrees).
4. Heat the lard in a roasting pan. Sear the meat on all sides over high heat. Take out meat. Fry the vegetables vigorously in the same saucepan. Add tomato paste and fry for about 30 seconds. Add about a third of the measured marinade and the stock and simmer over a mild heat on the lowest rack for about 2 hours. Gradually add the remaining marinade and the remaining game stock. After 30 minutes, crumble in the pumpernickel.
5. Stone the dried dates and cut into 5 mm thin slices.
6. When the cooking time is over, remove the meat and pass the sauce through a sieve. Add the dates to the sauce, bring to the boil. Season to taste with salt and pepper.
7. Remove the twine from the roast. Cut into slices and arrange on a preheated plate. Serve with the sauce.