Wild boar with prunes and raisins

Ingredients for 6 servings:

• 1 kg game meat (wild boar meat from the leg)
• 500 ml red wine
• 125 ml orange juice
• 1 orange(s), untreated, peel grated
• 125 ml vinegar (red wine vinegar)
• 2 tbsp balsamic vinegar
• 2 onions
• 1 carrot(s)
• 2 stalk(s) Celery
• 2 bay leaves
• 1 sprig(s) rosemary
• 2 carnations
• ½ bunch thyme
• 1 tsp black pepper, crushed
• Pepper from the mill
• 5 tbsp olive oil
• 150 g prunes, pitted
• 20 g raisins
• 30 g butter
• 4 plums, fresh
• 30 g pine nuts
• 1 pinch of salt

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes

Cut the wild boar meat into large cubes. Mix the red wine, orange juice, half the orange zest, red wine vinegar, and balsamic vinegar. Trim and roughly chop the onions, carrots, and celery. Place the bay leaves, rosemary, cloves, thyme, and cracked pepper on a piece of cheesecloth and tie the cloth together to form a bag. Add the spice bag, a pinch of salt, and the vegetables to the red wine vinegar mixture. Bring to a boil and let cool. Pour the liquid over the meat and let it marinate overnight. Drain the meat in a sieve, reserving the marinade. Separate the meat from the vegetables (discard the vegetables), season with salt and pepper, and sear in batches in hot oil in a casserole dish. (Do not use all the oil the first time.) Pour in half of the marinade, cover, and simmer for 30 minutes. Quarter the prunes and fry them in the butter with the raisins. Deglaze with the remaining marinade. Quarter and pit the fresh plums. Toast the pine nuts in a dry pan. Add the raisin juice, plums, pine nuts, and remaining orange zest to the meat and bring back to a boil. Serve with Italian white bread.