Roast Boar Dinner

For the boar: Tie boar, as needed, with kitchen twine.

Combine buttermilk, red wine, bay leaf, peppercorns and juniper berries. Rinse marjoram and shake dry. Rinse soup vegetables, peel and chop as needed. Add vegetables to buttermilk marinade. Place boar in a large bowl and pour over marinade. Infuse for 2-3 days.

Remove boar, pat dry and season with salt and pepper.

Heat butter in a roasting pan and add tomato paste. Deglaze with marinade, add boar and roast in an oven preheated to 200°C (approximately 400°F) for about 1.5 hrs. Reduce heat to 180°C (approximately 350°F). Remove boar, wrap in foil and let it rest in the turned-off oven. Pour pan sauce through a sieve. Combine cornstarch and water and whisk into sauce. Rinse morels thoroughly, pat dry and add to sauce. Bring sauce to a boil and season to taste.

For the salsify. Rinse salsify thoroughly. Bring a large pot of salted water to a boil, add salsify, cover and cook over low heat for about 15 minutes. Drain and collect cooking water. Meanwhile, melt butter in a small saucepan, whisk in flour and cook until golden yellow. Deglaze with about 200 ml (approximately 7 ounces) of cooking water and stir until smooth, about 5 minutes. Season with cream, lemon juice, salt, sugar and white pepper. Add salsify to sauce.

For the carrots: Peel carrots and potatoes, cut both into large pieces and boil until soft in carrot juice. Add water as needed. Remove potatoes and carrots and mash. Add butter, season with nutmeg, salt and pepper. Sprinkle with parsley.