Wild boar ragout in a Roman pot

Ingredients for 6 servings:

• 1.2 kg wild boar shoulder meat
• ½ liter red wine, semi-dry
• ½ liter of currant juice
• 2 slice(s) lemon(s), untreated
• 6 juniper berries
• 6 black peppercorns
• 2 bay leaves
• ½ stalk(s) cinnamon
• 3 carnations
• 6 allspice berries
• 2 cloves garlic, finely chopped
• 2 onions
• ½ celery root
• 2 m.-sized carrot(s)
• 10 prunes
• 1 parsley root(s)
• ½ stalk(s) leek
• 4 sprigs of thyme
• 4 sprigs rosemary
• 30 g porcini mushrooms, dried
• 1 tbsp spice mix (Arabic coffee spice)
• 3 slices of ginger
• salt and pepper
• Flour

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 2 hours; Total time approx. 3 days 2 hours 30 minutes

Cut the meat into cubes approximately 6 x 6 cm in size. Place all the spices in a spice bag and seal. Heat the red wine with the currant juice, the spice bag, the ginger and lemon slices, and the finely chopped vegetables. Simmer gently for about 10 minutes, then let it boil slightly, and then let it cool. Add the meat and prunes to the cooled stock and marinate for 2-3 days. Remove the meat from the stock, season with salt, pepper, and Arabic coffee spice, and then lightly flour it. Place half of the vegetables from the marinade into the watered earthenware pot, then add the meat and dried porcini mushrooms, followed by the rest of the vegetables. Finally, add the thyme and rosemary and pour the stock over it. Place the earthenware pot in a cold oven, set the temperature to 190°C, and cook the wild boar shoulder for about 2 hours. When the meat is tender, remove it from the sauce, strain the sauce, and blend some of the vegetables and prunes with a little of the sauce to thicken the sauce. If desired, you can also thicken it with a little cornstarch. Season to taste with salt and pepper.