Saddle of Wild Boar in Rosehip Sauce

Mix all the ingredients for the marinade. Place the meat (back or leg) in an earthen cooking pot and pour the marinade over it.

The meat should be in this marinade for 2-3 days, the back a little bit shorter, the leg longer.

Heat lard in a casserole and brown the drained, salted meat on all sides in the hot fat. Then add a large onion cut into slices and the plums from the marinade. Cover the casserole and put it into the hot oven.

While roasting, baste the meat with a spoonful of marinade from time to time. After about 120 minutes the roast is done. Then sprinkle with flour and roast in the oven in the open casserole until nicely browned.

Add the thick gravy to the casserole – it should not be more than a quarter of a liter – with the rosehip jam, a pinch of ground cinnamon, maybe also a little bit of sugar and salt. Dilute the thick sauce with 2 to 4 spoonfuls of marinade and strain it after boiling. It should be sweet-sour and spicy, but with characteristic roast flavor.

Pour it over the cut meat, which is placed on a platter.

Our tip: Use your favorite red wine for cooking!

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