Wild boar roast with Bohemian dumplings

Ingredients for 4 servings:

• 1 kg wild boar shoulder without bone
• 3 carrots
• 1 parsley root(s)
• 1 onion(s)
• 1 apple (organic)
• 10 juniper berries
• Water, hot for soaking
• 10 peppercorns, black
• 2 cloves
• Paprika powder
• Salt from the mill
• ¼ liter red wine
• Oil for frying
• Currant juice for pouring over
• 4 servings of dumplings, Bohemian
• n. B. Compote (pear compote)
• e.g. cranberries

Instructions

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

Pour hot water over the juniper berries and let them swell. Preheat the oven to 200°C. Roughly dice the carrots, parsley root, onions, and apple. Wash and pat the meat dry, then rub with paprika and salt. Heat the oil in a roasting pan on the stovetop. Brown the meat vigorously. Add the spices (including the soaking water) and the vegetables. Pour over the red wine and cook in the preheated oven for 1 hour. Baste with currant juice occasionally, turning the meat halfway through. Remove the meat from the roasting pan and slice it. Pour the stock through a sieve into a saucepan. Discard the spices and add the vegetables to the stock in the pan. Purée everything. Stir in the liquid from the pear compote and return to the heat. Thin with currant juice until the sauce is smooth. Add salt to taste and bring to a brief boil. Arrange the meat, pears and cranberries with Bohemian dumplings on the sauce and serve.