Juicy roast wild boar

Name: Juicy roast wild boar
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg wild boar roast a. d. leg (boneless; may be ordered in advance); 4 medium-sized onions; 1 carrot, 1 small stick of leek; 6-8 Juniper berries; 1 TEASPOON Peppercorns; 1 Cloves; 7-10 Tbsp salt, pepper; 3 tablespoons (10 g each) clarified butter; 2 TABLESPOONS Flour; 3 TABLESPOONS Tomato ketchup; 2 Bay leaves; 1/4-3/8 l Red wine and instant broth; 750 g green beans; 100-150 g (425 ml) fresh or 1 tin of chanterelles; 50 g streaky smoked bacon; 7-10 Tbsp Herbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg wild boar roast a. d. leg (boneless; may be ordered in advance)
4 medium-sized onions
1 carrot, 1 small stick of leek
6-8 Juniper berries
1 TEASPOON Peppercorns
1 Cloves
7-10 Tbsp salt, pepper
3 tablespoons (10 g each) clarified butter
2 TABLESPOONS Flour
3 TABLESPOONS Tomato ketchup
2 Bay leaves
1/4-3/8 l Red wine and instant broth
750 g green beans
100-150 g (425 ml) fresh or 1 tin of chanterelles
50 g streaky smoked bacon
7-10 Tbsp Herbs

Directions

1
Wash the meat and pat dry. 3 Peel or clean the onions, carrot and leek. Wash the vegetables, dice everything roughly. Finely crush juniper, peppercorns and cloves. Rub the roast with salt and spices
2
Fry the meat in a large roasting pan in 2 tablespoons of hot clarified butter, remove. Fry the onions and vegetables briefly in the frying fat. Dust with flour and sauté briefly. Also fry the ketchup. Add meat and bay leaf. Gradually pour on wine, bring to the boil. Braise in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 3/4 hours (cover the first 30 minutes if necessary). Stir in broth bit by bit. Add stock to roast more often
3
Clean and wash the beans and mushrooms. Drain (canned mushrooms only drain).1 Peel and chop the onion. Fry in 1 tbsp. hot clarified butter. Add beans, some water, salt and pepper. Bring to the boil, cover and stew for about 10 minutes
4
Finely dice the bacon and leave it crispy in a pan. Sauté the mushrooms briefly. Season with salt and pepper
5
Keep the roast warm. Sieve the stock, bring to the boil and reduce if necessary. Season to taste. Arrange everything and garnish if necessary. Served with: boiled potatoes or frozen croquettes