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1
Preheat oven to 200u00b0C.
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2
Wash the wild boar, pat dry, and lightly cut the meaty side in diagonally leaving 2 cm diamond shapes.
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3
Press the garlic clove and mix it together with salt, pepper, and caraway and rub it into the meat.
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4
Peel and dice the carrot, parsley root, celery root and onions.
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5
Heat butter in pan on medium high heat and when the butter bubbles a bit, put the boar in meat side down, browning the meaty side, turning if necessary.
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6
Line roasting pan with foil (shouldn't be too much bigger than meat to get braising effect.)
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7
Place vegetables in roasting pan, then the meat, meaty side up, and pour the butter and juices from frying pan on top and put in the oven for 5 minutes.
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8
Remove from oven and turn it down to 180u00b0C and turn on fan assistance.
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9
Add the berries and allspice and return to oven for 30 minutes.
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10
Remove from oven and shut off fan assistance and pour wine and stock on top and return to over for another 30 minutes.
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11
Remove from oven and shut off oven.
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12
Sieve the liquid off and return the meat and vegetables to oven to keep warm.
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13
Put liquid in a small saucepan on medium high heat and whisk in flour and sherry and cook for 10 minutes.
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14
Turn heat down to low and whisk in sour cream and add salt and pepper to taste.
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15
Remove the meat and vegetable from the oven and cut the meat from the bones by cutting by the spine and then the ribs.
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16
Serve meat topped with sauce, you can use the sauce on your side dish as well.
