False Wild Boar Roast I

In the case of the meat, score the layer of fat that is present crosswise, if desired.

For the marinade, dice the onions, break the bay leaves a few times, crush the juniper berries and stir through the liquid with the remaining spices. Place meat in a suitable container and baste with pickle, cover and refrigerate for 2 to 3 days. Turn meat to the other side once or twice daily.

Remove meat from pickle, dry with paper towels and place in roasting pan (about 36 inches long). Pour pickle through a hair strainer form and a quarter l of pickle to the meat. Place the closed roaster in the cold oven.

E: Bottom. T: 225 °C / 120 to 130 min, 10 min 0.

After half of the cooking time, add a quarter of a liter of marinade. Remove meat and keep warm.

Fill up roast stock with clear soup to desired amount of sauce, thicken with stirred cornstarch, bubble up and season with salt and red wine or mordant.

Serving: Dumplings, Brussels sprouts.

Tip: Stock up on high-quality spices – it pays off!

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