Roast pork in venison style

Ingredients for 4 servings:

• 750 g pork (shoulder)
• 1 clove(s) garlic, crushed
• Salt
• pepper
• n. B. Juniper berry(s), crushed
• ¾ liter buttermilk
• 1 tomato(s), quartered
• 1 carrot(s), roughly chopped
• n. B. Spice mix for game meat
• 30 g fat for frying
• 1 onion(s), coarsely chopped
• 1 carrot(s), coarsely chopped
• 1 tomato(s), quartered
• some broth to add
• ⅛ liter sour cream
• 1 jar wine, red
• some butter
• some flour
• some cream for spreading

Instructions

Working time approx. 45 minutes; Rest period approx. 3 days; Total time approx. 3 days 45 minutes

Wash the meat. Rub with salt, pepper, crushed garlic, and crushed juniper berries. Pour the buttermilk over the meat in a bowl, add the quartered tomato, the trimmed and roughly chopped carrot, and the game spice. Leave to marinate for 3 days, turning daily. Remove the meat from the marinade and dry. Coat in flour. First, brown it in hot fat with the onion and carrot, then add the tomato. First, add a little hot broth, then braise for about 1 1/2 hours, adding more broth frequently. Brush the meat with cream 15 minutes before the end of the cooking time and brown it in a preheated oven at 225°C. Season the sauce with sour cream and red wine and thicken it with a small ball of butter. Note: You can make a butter ball by kneading a piece of cold butter with enough flour (with your fingers) to form it into a ball. Simply add it to the sauce and let it melt. Carve the roast and serve hot with the sauce.