Wild Boar Roll Roast

Rinse and dry the meat. Cut any tendons into small pieces.

Season minced meat with pepper and season with salt. Add mustard, peas, parsley, pistachios and cheese. Add grated carrots or possibly cut into narrow strips. Season vigorously.

Season meat with pepper and season with salt and spread stuffing evenly on top. Roll up tightly and tie with spaghetti. Peel onions and cut into eighths.

Fry roll roast in hot oil on all sides. Fry onions briefly. Extinguish with clear soup or game stock and steam the roast for about 1 1/2 hours.

Remove the meat from the stock and keep warm for a short time. Sieve the gravy. Add whipping cream and bring to a boil. Thicken. Season sauce to taste. Slice the meat and bring to the table with the sauce.

Serve with croquettes and steamed cabbage.

Season to taste. If you do not like to taste raw minced meat, make it simply like this: remove some minced meat and fry it until crumbly, or simmer it briefly in a little clear soup. In this way you can easily determine the taste.

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