Wild boar sauerbraten

Ingredients for 2 servings:

• 250 ml red wine
• 100 ml vinegar
• 500 ml water
• 1 small onion(s), roughly diced
• 1 garlic clove(s), chopped
• 1 ½ tbsp sugar
• 1 star anise
• 5 cloves
• 10 juniper berries
• 2 bay leaves
• 1 tsp salt
• pepper
• 4 slice(s) bacon, streaky
• 600 g venison (roast wild boar)
• 1 tbsp jam (currant jam), red
• some sauce thickener
• Thyme
• Cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil a stock of red wine, vinegar, water, onion, garlic, sugar, star anise, cloves, juniper berries, bay leaves, salt, pepper, thyme, and cinnamon. Let it cool. Marinate the wild boar roast in it for at least 3 days. Brown the streaky bacon in a roasting pan. Add the wild boar roast and sear on all sides. Heat the stock and add a little of it to the roast. Cover and simmer on the stovetop over medium heat for about 2 1/2 hours. Gradually add the stock during the simmering process until the roast is tender. Season the sauce with redcurrant jam and thicken with a sauce thickener until it reaches the desired consistency. Serve with potato dumplings, cranberry compote, and red cabbage or lamb’s lettuce.