Lay out wild boar shoulder and rub inside and out with pepper, salt and crushed juniper. To prepare the filling, finely dice the onions and bacon and steam them in 30 g of butter.
Heat half the quantity of cow’s milk. Cut the buns into small cubes, pour the cow’s milk over them and let the buns swell a little. Mix the rest of the milk with the eggs.
Knead together bacon mixture, bread, egg milk and pistachios, season with salt and nutmeg. Clean and rinse yellow beet.
Arrange filling around yellow beet to form a roll a tiny bit shorter than meat. Fold meat in around it and tie evenly with meat string to form roll roast. Clean, rinse and dice cooking vegetables and spread on a pan of juices. Place roast on the roasting rack on top. Cover the meat with the bacon slice and braise both together in the heated oven at 180 degrees Celsius (gas 2-3, convection oven 1 h at 175 degrees Celsius) on the 2nd rack from the bottom for 1 hour. Gradually pour the red wine and 500 ml of tap water on the greens.
Set the finished roast aside for a few minutes wrapped in foil. Strain the roast stock through a sieve, add the whipping cream and then gradually add the remaining cold pieces of butter. Season sauce with pepper and season with salt. Cut the roast into small slices and mix with the
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