Braised Wild Boar Roulade with Castle Herb Puree

Plate the wild boar roulade a little bit, rub it dry, season it with salt and pepper, spread it with the grainy mustard and then cover it with the bacon cut into slices.

Top the roulade with half a boar cracker each, as well as carrots, celery and onion strips, roll up and tie with spaghetti. Quarter the tomatoes and mushrooms, cut the leek and celery and the remaining celery and carrots into large pieces.

Heat the vegetable oil in a wide saucepan. Brown the roulades well on all sides and remove them. Then sauté the chopped vegetables in it and add the paradeis pulp. Extinguish with Hardenberg, juniper and red wine, pour the whole with beef broth and add the remaining spices. Add the roulades and cook them covered on low heat until they are tender. Remove the finished roulades and strain the stock, reducing it by half. Thicken with cold butter and season to taste with salt and freshly ground pepper.

Then return the roulades to the finished sauce form.

Castle herb puree Rinse and pluck the kitchen herbs. All together with the soft butter in a kitchen machine with cutting blade form and prepare well together. Season with salt, pepper and a little garlic. Wrap the finished herb butter in foil and put it in the refrigerator. Peel the potatoes

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