Wild boar smoked pork with prune and juniper sauce

Ingredients for 4 servings:

• 1 kg wild boar loin, cured, smoked
• 20 prunes
• 10 juniper berries
• 2 onions
• 1 tbsp mustard
• 5 allspice berries
• 5 sage leaves
• 2 large carrots
• ¼ celeriac
• 1 leek(s)
• 1 liter of water
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Wild in a completely different way

Have the wild boar loin cured and smoked by a master butcher, season with pepper, and sear vigorously in oil. Add chopped juniper berries, mustard, and prunes, sauté briefly, and deglaze with the following stock. For the stock: Peel the carrots, celery, onions, and leeks, wash thoroughly, cut into fairly small pieces, and simmer with water and a little salt for about 45 minutes over low heat. Strain the stock through a sieve and drain the vegetables well. After deglazed, add sage and allspice to the meat, season with salt, and braise the meat for about 1.5 hours until tender. You can purée the sauce, strain it through a sieve, or leave it as is and thicken it if desired. Finally, season the sauce again with salt and pepper. Dumplings and butter beans go very well with this sauce.