Wild Boar in Gingerbread Red Wine Sauce

Ingredients

• 1.2 kg wild boar meatball
• Salt
• black pepper (freshly ground)
• 2 carrots
• 0.25 celery root
• 2 onions
• 3 tbsp vegetable oil
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• 200 ml port wine
• 800 ml game stock
• 1 bay leaf
• 1 tbsp chopped thyme
• 1 tbsp chopped rosemary
• 3 Juniper berries
• 200 g Pringles (or similar crunchy biscuits)
• 20 g butter
• 2 tbsp flour

Instructions

1. 1.

   Wash the meat, pat dry, tie with kitchen twine and season with salt and pepper. Peel and cube the carrots, celery root, and onions. Heat oil in a roasting pan, sear the meat all around, remove, then add the vegetables to the pan. Sauté for 2-3 minutes, add tomato paste, let it brown, and deglaze with one-third of the wine. Reduce, re-deglaze, and reduce again.

2. 2.

   Pour the remaining wine with the stock into the pan, add the spices, biscuits, and meat, cover tightly and simmer over medium heat for 1½–2 hours. Remove the cooked meat, strain the sauce through a fine sieve, and bring to a boil again. Mix butter with flour to create a roux and thicken the sauce. Slice the meat and serve in the sauce.