Roast wild boar in red wine sauce

Ingredients for 6 servings:

• 1 ½ kg boneless wild boar
• 2 small onions
• 1 handful of celeriac, diced
• 2 bay leaves
• 5 seeds of juniper berries
• ½ tsp peppercorns
• some thyme sprigs
• 2 tbsp balsamic vinegar, red
• 500 ml buttermilk
• 2 tbsp, heaped butter
• salt and pepper
• 5 slices of bacon
• 1 vegetable onion(s)
• ½ bottle of dry red wine (350 ml)
• 350 ml water
• 1 bay leaf
• 3 peppercorns
• 4 allspice berries
• some cornstarch
• 2 tbsp sauce (Molho de Jabuticaba Defumado), alternatively 1 tbsp berry jam + 1 tbsp BBQ sauce

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 1 day 2 hours 40 minutes

with buttermilk marinade, braised on the stove

Place the washed and patted-dry meat in a suitable container. For the marinade, peel the small onions, cut them into thick slices, and mix them with the crushed juniper berries, 1/2 teaspoon peppercorns, 2 bay leaves, celery, balsamic vinegar, and buttermilk. Pour over the meat. Tuck the thyme sprigs in between. Cover and let marinate in the refrigerator for at least one night. The older the animal, the longer the marinade time. For older animals, it is recommended to marinate the meat for up to three nights, as the game flavor is stronger and the texture of the meat is tougher. In this case, the meat should be turned at least once a day. After the marinade time, peel and dice the onion. Remove the meat from the marinade, pat dry, rub with salt and pepper, and sear all over in the melted butter. Remove and set aside. Brown the bacon and diced onion in the remaining frying fat and gradually deglaze with the red wine. Pour in water, add bay leaves, pepper, and allspice in a tea strainer or small bag to the pot. Place the meat on top and simmer on the stovetop for 120 minutes with the lid on, turning once halfway through. At the end of the cooking time, preheat the oven to 150°C (top/bottom heat), remove the meat from the pot, and place it in the oven for 10 minutes to keep warm. In the meantime, remove the spices from the sauce, season with the smoked jabuticaba sauce, and thicken with a little cornstarch mixed with cold water. Jabuticaba is a berry from Brazil. In this case, the fruits were sweetened, boiled down, and flavored with smoke to make the molho, which is available there. Jam and BBQ sauce are therefore very good alternatives.