Wild boar pepper

Ingredients for 4 servings:

• 1,000 g wild boar leg(s)
• 2 garlic cloves
• 1 tbsp marjoram
• 1 tsp thyme
• 1 tsp sea salt
• Pepper from the mill
• 2 tbsp clarified butter
• 100 g bacon, streaky
• 4 onions
• 500 ml red wine, dry
• 300 ml game stock or beef broth
• 150 g prunes, pitted
• 3 tbsp plum jam
• 3 tbsp raspberry vinegar
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

Wild boar goulash

Wash the wild boar leg and cut into bite-sized pieces (slightly larger than goulash pieces). Mix together the wine, game stock, marjoram, thyme, finely diced onions, crushed garlic, salt, and pepper to make a marinade. Place the meat in the marinade in a tightly sealed container and marinate for 24 hours, shaking occasionally. The next day, remove the meat from the marinade about an hour before cooking and place it in a sieve to drain. Do not pour too much water, so as to minimize the onions sticking to the meat and prevent them from burning. Then pour the marinade through a second sieve, collecting the marinade both times. Then sear the meat in the clarified butter. Briefly fry the diced bacon and onions in the pan juices. Place everything in a roasting pan. The meat should be covered with liquid to prevent it from drying out. Cover and simmer in an oven preheated to 200°C (top/bottom heat) for 60-70 minutes. Stir in the prunes, plum jam, and raspberry vinegar. Season with salt, pepper, and cayenne pepper, and simmer for another 10 minutes. Thicken the sauce, if desired. Serve with the wild boar pepper. Be sure to serve with cranberries! Serve with red cabbage and spaetzle. Alternatively, serve with croquettes or dumplings.