Summary

Ingredients

• 1 ½ kg game (saddle wild boar)
• 10 juniper berries
• 1 teaspoon salt
• 2 teaspoons paprika powder, noble sweet
• 2 tablespoons oil
• 100 g bacon, thinly sliced
• 8 clove (s)
• 1 tablespoon flour
• 250 ml apple juice, naturally cloudy
• 250 ml meat stock or game stock
• 4 tablespoon jam (cranberry jam)
• salt
• Pepper, black

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Instructions

1. Cover the juniper berries with water and leave to soak for 5 minutes. Wash, dry and remove sinews and skins from the meat. Rub the saddle of wild boar with salt and paprika. Preheat the oven to 200 °. Fry the meat vigorously in the oil on the stove, cover with the bacon slices; pin them with the cloves. Pour the juniper berries with the spring water. Roast the roast in the oven on the second rack from the bottom for 1 hour. Mix the flour with the apple juice until smooth.
2. Remove the bacon slices from the cooked roast and leave to rest on a plate in the switched-off oven for 15 minutes. Dissolve the roast set with the broth, bring to the boil in a saucepan with the apple juice while stirring. Stir in the cranberries. Season the sauce with salt and pepper and cook for another 5 minutes.
3. Wild boar roll roast is also very suitable for this recipe. You should only plan a slightly longer cooking time, depending on the size of the roll.
4. As a side dish, I recommend croquettes and vegetables as desired, e.g. Brussels sprouts or red cabbage.