Wild boar loin

Ingredients for 4 servings:

• 250 ml red wine
• 125 ml water
• 5 juniper berries
• 3 onions
• 1 kg wild boar loin
• 50 g bacon, sliced
• 25 g palm fat
• 1 bunch of soup vegetables
• 1 tbsp butter
• 1 tbsp flour
• 4 tbsp cream
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 day 1 hour 45 minutes

Finely chop the onion and crush the juniper berries. Mix with the wine, 125 ml water, salt, and pepper. Rinse the meat, pat dry, and marinate for 24 hours, turning occasionally. Preheat oven to 225 degrees Celsius. Line a roasting pan with bacon slices. Place the meat on top, brush with hot coconut oil, and braise for about 20 minutes. Meanwhile, wash, trim, and finely chop the soup vegetables. Arrange them around the wild boar roast and pour on some of the marinade. Then continue cooking in the hot oven for 60 minutes, drizzling with marinade frequently. Remove the roast and deglaze the stock with the remaining marinade. Thicken with flour, then simmer for 5 minutes. Stir in the cream and season with salt and pepper. Strain the sauce through a sieve if desired.