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Roasted Wild Boar

4 servings

Ingredients

• 2.5 kg Wild boar roast (leg or saddle)
• Water (a little)
• Pepper (a little)
• Cloves (a little)
• Allspice (a little)
• Onions (a little)
• Bay leaves (a little)
• Juniper berries (a little)
• 0.25 l Vinegar
• Salt (a little)
• Butter or bacon (a little)
• Cream (a little)
• 1 glass Red wine, Hungarian wine, cherry or blackcurrant juice

Instructions

1. The roast from a young wild boar or piglet is best.
2. Roast a larger piece, at least 2.5 - 3 kg; the remainder can be eaten cold or reheated.
3. A whole leg serves about 12-14 people, a whole saddle 15-20 people.
4. Skin and lard the roast, place it in some boiling water, and skim off any foam.
5. Add pepper, cloves, allspice, onions, a few bay leaves, juniper berries, 0.25 l vinegar, and a moderate amount of salt, as the broth will reduce and could become too salty.
6. When the roast is almost done, strain the reduced broth through a sieve and brown the roast with butter or rendered bacon and cream, basting diligently and gradually adding the strong broth.
7. Roast the leg for about 2.5 - 3 hours, a piece from the saddle for a shorter time.
8. Shortly before serving, you can also add 1 glass of red wine, Hungarian wine, or alternatively, cherry or blackcurrant juice to the sauce.

Modernized from a treasured 19th-century German cookbook.