Preparation: Keep prepared perishable ingredients and meat undergoing prolonged marinating or soaking covered in a refrigerator at no more than 4 °C; overnight resting must not take place at room temperature.
1. Wash the wild boar, pat it dry and rub it thoroughly with salt and pepper.
2. Sear it firmly all over in hot oil to form a browned crust.
3. Place the meat in a roasting tin among the coarsely cut onion and carrot and add the crushed juniper berries and the bay leaves.
4. Pour in the red wine and the stock, then cover and braise in a 160 °C oven for about 2 hours until tender.
5. Remove the meat, strain the juices and boil them down with the cream over low heat until silky.
6. Slice the meat, coat it with the juniper sauce and serve with dumplings and braised cabbage.
Tip: You can marinate game overnight in a spiced red wine marinade before cooking - it becomes more tender and flavourful.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.