Wild Boar Leaf on Bone with Blueberry – Lingonberry – Juniper Sauce

Summary

Ingredients

• 1.6 kg game meat (wild boar leaf on the bone)
• 25 juniper berries, ground in a mortar
• some thyme, dried
• some dried rosemary
• 1 bay leaf, ground or as a powder
• 2 carnation (s), ground in a mortar
• 6 allspice grains, ground in a mortar
• 2 tablespoon olive oil

For the sauce:

• 2 medium onion (s), diced
• 1 carrot (s), cut into small cubes
• 1 leek, approx. 0 cm long, cut into thin rings
• 3 tablespoon tomato paste
• 0.5 ½ bottle red wine
• 200 g blueberries (blueberries)
• 0.5 ½ glass cranberries
• 25 juniper berries, ground in a mortar
• 0.5 ½ cup crème fraîche
• salt
• Pepper, mixed black and green, ground in a mortar

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Instructions

1. Preheat the oven to 160 ° C and place a stewing pan (made of porcelain or iron) in it.
2. Wash, dry and parry the meat. But leave the thin layer of fat on top. Mix the spices and use them to rub the meat. Massage well with the olive oil. Fry well all over in a heavy iron pan or roasting pan. Place in the braising dish in the oven.
3. Pour some oil into the pan. Roast the carrots, leeks and onions with the tomato paste. Deglaze with the red wine. Mix in the juniper berries, half of the blueberries and half of the lingonberries. Pour water up enough so that it doesn`t become too runny, season a little. Let simmer briefly and then pour over the meat in the oven. Smooch quietly for about three hours. Pour the gravy over them from time to time.
4. If the core temperature of 70 ° C has been reached in between, turn the oven down to 120 ° C - 130 ° C. Let it continue to simmer so that the tendons melt and the meat becomes tender and juicy.
5. At the end of the cooking time, remove the meat and let it rest on a wooden board in the switched-off oven.
6. In the meantime, degrease the roast liquid through a pointed sieve in a fat separating jug. Put the solid ingredients back in and puree with a blender. Beat with the crème fraiche. Add the remaining blueberries and lingonberries and bring to the boil again. Season to taste with salt and pepper.
7. Note 1: The large amount of juniper berries is not a typo, it is intentional. In combination with the fruits, they give the sauce a very special flavor.
8. Note 2: The meat will cook through this way, but it will still be tender and juicy.

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