Salzach Valley hunter's roast

Ingredients for 4 servings:

• 800 g pork neck with bone
• ¼ liter cream
• 1 tbsp vinegar
• 5 juniper berries
• 3 grains of allspice
• 2 carnations
• 8 grains of white pepper
• 250 g soup vegetables
• 1 tbsp flour
• ½ tbsp game spice mix
• Salt
• Wine, red

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days 12 hours; Total time approx. 7 days 12 hours 30 minutes

Make a marinade with cream, spices, and vinegar. Place the meat in a narrow container and pour the marinade over it, ensuring the meat is completely covered. Refrigerate for 3-4 days, turning several times during the process. Remove from the oven, pat dry, and sear. Add the cleaned, chopped vegetables, season with salt and pepper, and deglaze with red wine. Whisk a little cream with flour, pour over the meat, and cover and cook slowly in a preheated oven at 160°C. When the roast is tender, remove it and keep warm. If the sauce has reduced, deglaze with a little water and red wine, bring to a boil, and season with salt, pepper, and game spices. Cut the meat into nice slices and serve with the sauce. I recommend spaetzle or buttered noodles with chanterelle mushrooms as a side dish.