Roast Wild Boar with Chestnut Risotto

For the wild boar roast, preheat the oven to 180 degrees top/bottom heat. Rub the piece of meat with salt and pepper and sear it vigorously on all sides in olive oil in a large pan. Remove the meat from the pan and set aside.

Wash the root vegetables and fry them together with the peeled and halved onions. Deglaze with vegetable soup.

Put the vegetables in a roasting pan. Put the wild boar meat on top of the vegetables, add the bay leaves and juniper berries and empty the roast residue. Roast in the oven for about 60 minutes.

Pour the juices over the meat again and again.

After roasting, let the meat rest for another half hour, preferably wrapped in foil.

For the sauce, remove the bay leaves and juniper berries from the roast residue and pour it out with red wine. Blend with a hand blender. Then let it boil down a bit. If necessary, thicken with a little cornstarch (mix it with water beforehand).

For the chestnut risotto, roast the chestnuts in the oven for a few minutes or boil them in hot water for a quarter of an hour. In either case, it is worth scoring them crosswise with a sharp knife before cooking. During cooking, the skin bulges slightly and the chestnuts are easier to peel afterwards. Alternatively, you can of course use ready-made chestnuts.Peel and finely chop the shallots.Heat the olive oil and lightly brown the shallots in it.

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