Oven-Roasted Wild Boar

Preparation

1. Rub the meat all over with salt, pepper, rosemary, thyme, garlic and the oil, cover and leave to marinate in the fridge overnight.
2. Put the meat with the diced onions and carrots in a large roasting tin, sear all over on the hob, turning often.
3. Deglaze with the red wine and stock, add the diced tomatoes and brush the top of the meat with the honey.
4. Braise the covered tin in the oven preheated to 200 °C conventional for about 2 hours without turning the meat. Pieces with bone may need a little longer.
5. When the meat is tender, take it out of the oven, remove the bones and keep the meat warm.
6. For the sauce, mix the braised vegetables and pan juices with the cranberries and blend until smooth. Stir in the cream, bring briefly to the boil and season with salt.
7. Slice the roast and serve with the sauce; bread dumplings, red cabbage, spätzle or potatoes go well with it.

Drink with it

• Red wine · excellent match

  Robust Spätburgunder (Pinot Noir) or Lemberger

  Red berry fruit and soft tannins mirror the cranberry sauce and stand up to the braised meat.

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• Dark beer · excellent match

  Doppelbock or dark lager

  Roasted malt and residual sweetness pick up the roasted flavours of the roast and the honey in the sauce.

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• Sherry-cask whisky · excellent match

  Sherry-cask malt, neat with a splash of water, after the meal

  Game roast is among the best partners for sherry-cask malt: dried fruit and honey tones from the cask pick up the honey glaze, the cranberry sauce and the roasted flavours.

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