Wild boar shoulder made easy

Ingredients for 3 servings:

• 1 ½ kg wild boar shoulder with bone
• ¼ liter dry red wine (Merlot)
• 400 ml Game stock
• 1 bunch of soup vegetables
• 1 tbsp tomato paste
• 2 juniper berries
• 2 small pieces of bay leaves
• 2 onions, if not included with the vegetables
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 55 minutes

Braised without frills

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit). Rub the shoulder with oil and salt. Clean the vegetables and roughly chop them. Mix the vegetables with the tomato paste, place them in a roasting pan, and let them roast for about 20 minutes, until the shoulder and vegetables have taken on some color. Then add the remaining ingredients and cover. Reduce the oven temperature and let everything simmer at 120 degrees Celsius (250 degrees Fahrenheit) for about 3 hours. Once you’ve finished making the sauce (strain the vegetables and reduce or thicken the sauce, season to taste), you can leave the shoulder on the rack in the turned-off oven. Serve with roasted Chinese cabbage and mashed potatoes.