Roast wild boar in juniper sauce

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 seal in the juices.

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.