Wild boar shoulder in Pinot Noir

Ingredients for 4 servings:

• 800 g game meat (wild boar shoulder)
• 6 juniper berries, crushed
• 2 onions, coarsely chopped
• 1 carrot(s), sliced
• ¼ celery root, diced
• ½ stalk(s) leek, in rings
• 1 tsp tomato paste
• 1 bay leaf
• 1 carnation(s)
• 4 grains of black pepper
• 250 ml red wine (Pinot Noir)
• 250 ml Game stock
• 100 ml cream
• Salt and pepper from the mill
• Clarified butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rub the wild boar shoulder with salt, pepper, and crushed juniper berries and brown it well on all sides in clarified butter in a casserole dish. Add the onions, carrots, celery, leeks, and tomato paste and fry until lightly browned. Add the spices and deglaze with the wine. Place in an oven preheated to 180°C and cook for about 45 minutes. Once cooked, remove the shoulder and keep warm. Strain the cooking juices and pass them through a sieve, add the game stock and cream, and season with salt and pepper. Cut the shoulder into slices and coat with a little of the sauce. Serve the remaining sauce on the side. Serve with homemade dumplings or potato dumplings.