Wild boar loin cooked in a Roman pot

Ingredients for 4 servings:

• 1,200 g wild boar (wild boar loin)
• 3 tsp mustard, sweet
• 150 ml red wine, dry
• 1 tsp game spice
• 1 tsp thyme, dried
• 4 bay leaves
• 8 juniper berries
• 1 carrot(s)
• 1 onion(s)
• 2 tbsp cream
• 1 tsp potato flour to thicken the sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Roughly chop the carrot and onion. Mix together all the other ingredients for the marinade. Place the meat in the watered earthenware pot and pour the marinade over it. Place in the oven and cook at 190°C for about one hour. Then strain the entire sauce through a sieve and collect the sauce. Add a small splash of cream and thicken slightly with potato flour. Other vegetables like red cabbage or Brussels sprouts also go well with this, of course. Whatever you like.