Summary

Ingredients

• 2 ½ kg game - pork loin
• 1 carrot (s)
• 1 celery
• 1 orange (s)
• 2 tomato (s), sun-dried
• 1 onion (s)
• 3 shallot (s)
• 50 g porcini mushrooms
• 1 bay leaf
• 2 sticks cinnamon
• 4 anise (star anise)
• salt and pepper
• 50 g butter
• 2 tablespoon oil (sunflower oil)
• 4 juniper berries

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Instructions

1. Fond / Sauce:
2. Release the back of the wild boar, put the fillets away from the underside of the back and use them elsewhere. You can of course also use them on the same day, but then use a shorter roasting time than for the rest of the meat.
3. Halve an onion with a very sharp knife and place with the cut side down in a hot saucepan and roast. Pour some oil into the saucepan, fry the bones well all around. Pour in enough water to almost cover the bones. Add a carrot, a small piece of celery, 1 bay leaf, 2 dried tomatoes and 4 juniper berries. Cover and simmer for an hour and a half.
4. Then add a small piece of orange peel (quarter orange), 2 star anise and 1 small cinnamon stick and simmer for another hour. Drain and reduce slightly, leaving about 700 ml.
5. Soak the porcini mushrooms.
6. Flesh:
7. Preheat the stove to 120 degrees. Froth the butter in a pan, add a cinnamon stick and 1 star anise to the butter, toss in it briefly and take it out again. Pepper the two pieces of the back lightly and fry them well all around in the butter together with two shallots. Put the pan in the stove for 30-40 minutes, depending on the thickness of the meat (make a pressure test with your thumb, the meat must spring when pressed and a slightly pink juice must come out).
8. Remove, lightly salt and let the meat rest for another 5 minutes.
9. In the meantime, squeeze out the soaked porcini mushrooms and sweat them briefly in the gravy together with a finely chopped shallot, pour in the stock, add a little soaking water from the porcini mushrooms. Thicken the sauce slightly.
10. Cut the back pieces into medallions and serve in the sauce.
11. With dumplings or spaetzle or - as in the photo - potato dumplings in cranberries and red cabbage. In addition, simmer red cabbage leaves without stalk in a stock of water, 2 tablespoons of white balsamic vinegar, sugar and salt for 15 minutes and then rinse off with cold water. Dry and roll smooth with a rolling pin. Spread the leaves thinly with cranberries, put the potato dumpling mixture on top and wrap in the leaves. Wrap everything in cling film and foil and let it steep for 20 minutes in very hot water - do not boil. Then cut into slices with a very sharp knife.
12. I made the sauce on purpose without red wine and other alcohol, but I can imagine that a dash of red wine in the fond would add to the pre-Christmas scent if you like to eat sauces with wine.