Summary

Ingredients

• 1 ½ kg wild boar
• 1 bunch soup greens
• 1 liter red wine
• 1 liter buttermilk
• 2 bay leaves
• 6 juniper berries
• 3 peppercorns
• salt
• Clove pepper
• Rosemary, dried
• 4 tablespoon sweet cream
• 1 tablespoon jelly (currant)
• 2 tablespoon butter

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Instructions

1. Soak the wild boar meat in the buttermilk overnight, along with a bay leaf, 3 juniper berries and 3 crushed peppercorns.
2. The next day, remove the meat from the buttermilk, dab it off and rub it with salt, pepper and a little dried rosemary. Fry briefly on each side in the butter together with the finely chopped soup greens (carrot, celery, onion, leek). Then deglaze with the red wine. Add salt, pepper, bay leaf and juniper berries. Stew covered in the oven at 200 degrees for about 2 hours.
3. As soon as it is tender, remove the meat and let it rest for 10 minutes, wrapped in aluminum foil. During this time, puree the red wine stock with about 2-3 tablespoons of the soup vegetables. Season to taste with salt, pepper and red currant jelly, depending on your taste. Finally stir in the cream.
4. Then cut the meat into slices and serve with sauce, red cabbage and dumplings.