Wild boar with cranberry sauce

Ingredients for 4 servings:

• 8 pieces of wild boar meat, e.g. roast or medallions, approx. 150 g per person
• 3 juniper berries
• Thyme, dried
• Marjoram, dried
• Rosemary, dried
• Sage, dried
• Salt
• 1 tbsp clarified butter
• 2 shallots
• 2 tbsp butter
• 400 ml red wine
• 200 ml beef stock or game stock
• 100 ml orange juice
• 2 cloves
• 1 cinnamon stick(s)
• 200 g cranberries from the jar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

an autumnal dish

For the sauce: Peel and finely chop the shallots. Melt the butter in a saucepan and cook the shallots until translucent, stirring constantly. While stirring, add the red wine, stock, orange juice, cloves, and cinnamon stick. Bring everything to a boil and reduce by half in 15 minutes over medium heat, uncovered. Strain the stock through a sieve and return to the heat. Stir in the cranberries and simmer for about 5 minutes, stirring frequently. Finally, season with salt and pepper. For the meat: Lightly crush the juniper berries and mix well with the thyme, marjoram, rosemary, and sage. Wash the meat and rub it with salt and the spice mix while it is still wet. Fry in the clarified butter on both sides for about 2-4 minutes. Remove from the pan and keep warm on a preheated plate. Serve with gnocchi and, of course, red cabbage. I recommend a good, dry red wine to drink, but it shouldn’t overpower the menu with its taste.