Roast Wild Boar

Roll up the meat, tie it. Pour 2 tbsp juniper schnapps over it. Crush juniper berries. Rub roast with marjoram, juniper, salt and pepper. Heat clarified butter in a roasting pan on 3 or automatic heat 12, sear meat all around.

Chop onions and sauté. Extinguish with hot water and wine and steam for about 2 1/2 hours with the lid closed on 1 or automatic cooking zone 5-6. In between turn to the other side, gradually pour 1/2 liter of water.

Remove the roast. Strain stock, bring to a boil, add whipping cream and sauce thickener, bring sauce to a boil and season. Arrange everything and pour the remaining schnapps over the roast before serving. Serve with potatoes, Brussels sprouts and cranberries.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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