Summary

Ingredients

• 1 ½ kg roll roast (wild boar roll roast)
• 80 g carrot (s)
• 200 g onion (s)
• salt
• pepper
• 1 teaspoon game spice
• 4 tablespoon vegetable oil
• 2 tablespoon tomato paste
• 400 ml red wine, stronger
• 1 tablespoon flour
• 3 sprigs thyme
• 100 ml liqueur (currant liqueur)
• 750 ml game stock
• 15 juniper berries
• 2 teaspoons cornstarch
• 20 g chocolate, dark
• 300 g chanterelles
• 2 tablespoon butter
• 1 bunch chives
• 80 g celeriac

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Instructions

1. Preheat the oven to 120 degrees.
2. Cut the carrots and celeriac into 1 cm cubes. Chop the onions into small cubes. Season the meat with salt, pepper and game spices. Fry the roast in hot oil for 5 minutes. Remove the meat and set aside.
3. Put onions and vegetables in the saucepan and roast for 3 minutes over medium heat. Add the tomato paste and roast for 3 minutes while stirring. Deglaze with a little red wine and let the liquid boil down completely. Dust with flour, stir briefly and deglaze again with a little red wine. Repeat the process twice. Put in the meat, pour in the rest of the red wine, currant liqueur and game stock and bring to the boil. Put in the thyme and juniper berries. Cover the roast in the oven and cook for approx. 3 hours 30 minutes, turning the meat several times and using the meat fork to check whether it is soft when you pierce it.
4. Remove the finished roast and place it on a plate in the oven at 100 degrees. Strain the sauce through a fine sieve, return it to the saucepan, bring to the boil and reduce in 3 minutes. Stir the starch with water until smooth, bind the sauce with it and simmer for 15 minutes until creamy. Add the coarsely chopped chocolate to the sauce, stir until smooth, season with salt and pepper and remove from the heat.
5. Froth the butter in a large pan, put in the chanterelles and fry them, season with salt and pepper and sprinkle with finely chopped chives. Take the meat out of the oven, remove the kitchen thread, cut into finger-thick slices and serve with the sauce and the roasted chanterelles.
6. Dumplings go well with it.