Roasted Wild Boar a La Asterix

A bean recipe for every taste:

(approx. 65 min.):

Remove peel from carrots and celery, clean leeks and chop all together. Remove the skin from the onions and cut them into wedges. Clean spring onions and cut into rolls. Drain the bean seeds.

Crush the peppercorns, new spices and juniper berries in a mortar and rub them into the meat, season with a little salt and fry in hot olive oil. Then pour in veal stock, add bay leaf and cook in the stove at about 180 °C for one hour.

Sauté root vegetables in hot olive oil*, add bean seeds, spring onions, season with salt and pepper, stew until al dente. Sauté onions in hot olive oil until translucent*, lightly caramelize with brown sugar, extinguish with a little balsamic vinegar, briefly infuse.

Remove the meat from the sauce, remove the bay leaf, mix mustard and crème fraîche into the sauce, remove from the heat and pour onto a flat plate as a mirror. Cut the meat into slices and place on top. Form the onions over it and pile the vegetables next to it.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe).

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