Wild Boar Sauerbraten

1. the day before, cover the meat in a baking dish with a marinade of red wine, oil, thyme, rosemary, bay leaf, pepper, new spice and cloves, refrigerate and leave for one night.

2. pour marinade and meat into a colander. Pat meat dry. Set spices aside, do not use marinade.

Peel and coarsely dice onions. Clean and coarsely dice celery. Cut leeks in half lengthwise, clean and coarsely chop. Peel and coarsely chop carrots.

Heat olive oil in roasting pan. Sear meat in it over high heat for 2 min all around, season with salt, season with pepper, remove and set aside. Roast onions in roaster for 3 min, stirring throughout. Add celery and carrots and roast for 3 min over medium heat. Add paradeis pulp and roast for 30 sec, stirring throughout. Add red wine and cook until reduced by half. Add vinegar, spices and stock. Sauté sauerbraten in it with lid closed over medium heat for 2 hours.

Remove meat from roaster, wrap in aluminum foil and keep warm in heated oven at 50 °C. 6.

Pour stew stock through a sieve into a saucepan and bring to a boil. Mix cornstarch with 4-5 tablespoons cold water and thicken the stock with it. Put the sauce aside.

Remove the sauerbraten from the foil, cut into slices, arrange on a preheated plate and bring to the table with the sauce.

Serve with

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