Roast Wild Boar
Ingredients
- Ingredients
- 1 kilogram Wild boar shoulder (cut from the butcher for a roast)
- 2 liters Buttermilk
- 200 grams Dried plum
- ⅛ l Whiskey
- 600 grams small potatoes
- 4 carrots
- 2 onions
- 4 Tbsps sunflower oil
- 650 milliliters Game stock
- 1 tsp powdered sugar
- 1 Tbsp Juniper berries
- 3 allspice
- 2 bay leaves
- salt
- freshly ground peppers
- 4 Tbsps cold butter
- Chives (for garnish)
Preparation steps
Rinse boar under cold water and pat dry. Lightly pepper and bind tightly from the broad side to create a long, narrow roll with kitchen twine. Place in a container, add buttermilk, cover and let rest overnight in the refrigerator.
Soak prunes in whiskey overnight.
Peel potatoes and cut into quarters. Peel carrots and cut into 2 cm (approximately 3/4 inch) pieces. Peel and finely dice onions.
The next day, drain prunes and collect whiskey, cut in half.
Preheat the oven to 180°C (approximately 350°F).
Heat oil in a roasting pan. Remove boar from buttermilk and sear in hot oil in all sides. Drain off drippings and set aside. Add vegetables and stir-fry. Add prunes and pour in game stock and reserved whiskey. Place spices in a tea infuser and add to pan. Place pan into preheated oven and roast meat for about 1 hour. After 30 minutes, sprinkle with powdered sugar. Season drippings with salt and pepper and stir in cold butter. Remove from oven and cut off kitchen twine. Slice and serve with vegetables, drizzled with sauce.
