Summary

Ingredients

• 1 ½ kg game meat (wild boar)
• 2 onions)
• 1 carrot (s)
• 150 g celeriac
• 1 teaspoon powdered sugar
• 1 tablespoon tomato paste
• 300 ml red wine, strong
• 500 ml broth
• 1 bay leaf
• 1 clove garlic
• 1 sprig rosemary, smaller
• 1 sprig thyme
• 1 teaspoon peppercorns
• 0.5 teaspoon ½ allspice, whole
• some juniper berries
• some lemon peel
• Orange peel
• 3 tablespoon rosehip pulp or more to taste
• 1 teaspoon mustard, hot
• 2 teaspoons horseradish
• 1 teaspoon cornstarch
• 20 g butter, cold
• oil

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Instructions

1. Preheat the oven to 150 degrees. Heat the oil in a roasting pan and fry the meat on all sides over a medium heat and take it out again.
2. Put the coarsely chopped vegetables with the tomato paste in the rest of the oil, dust them with powdered sugar and let them caramelize lightly. Deglaze with a little red wine, let it boil down and then top up with the stock and the rest of the red wine. Add the meat with the spices - without the citrus peel.
3. Cover and braise the roast wild boar in the oven on the middle shelf for about 2.5 hours. Take the meat out of the roaster and keep warm.
4. Pour the sauce through a sieve into a saucepan, squeezing out the vegetables a little. Mix the cornstarch with a little cold water until smooth, stir into the sauce and simmer for 2 minutes. Stir in rosehip pulp, mustard, citrus peel, let it steep a little, stir in cold butter and season with salt, pepper and grated horseradish if necessary.