Wild Boar Roast with Dumplings and Red Cabbage

Ingredients

• 1 kg wild boar (skin)
• 0.5 l buttermilk
• 375 ml red wine
• Salt
• Pepper
• 100 g bacon strips
• 65 g butter
• 250 ml meat broth
• 4 peppercorns
• 5 bay leaves
• 10 juniper berries (crushed)
• 2 large onions
• 1 kg red cabbage
• 75 ml red wine vinegar
• 1 tsp Honey
• ground clove tip
• 1 tsp whole wheat flour
• 1 packet potato dumplings
• 2 slices whole grain toast

Instructions

1. 1.

   Rinse the meat briefly under cold water and pat dry with paper towels.

2. 2.

   Make a brine from buttermilk and 125 ml of red wine. Place the meat in it and marinate for about 24 hours. Remove, pat dry, tie with kitchen twine, salt and pepper. Fry bacon in 20 g hot butter in a roasting pan, then set aside. Brown the roast in the hot fat all over. Add remaining red wine and meat broth, peppercorns, four bay leaves, and juniper berries. Peel one onion, finely dice it and add. Cover with a lid and braise in a preheated oven at 175 °C (fan 160 °C; gas: level 2–3) for about 2 hours.

3. 3.

   Meanwhile clean the red cabbage, remove outer leaves, quarter lengthwise, cut out the core, and slice into fine strips. Peel and dice the remaining onion. Heat 2 tbsp butter, sauté cabbage and onion. Add vinegar and 100 ml water, then honey, the remaining bay leaf, and ground clove. Cover and simmer for 40–50 minutes.

4. 4.

   Remove the roast and keep warm. Strain the roasting liquid through a sieve into a pot and reduce to about one‑third. Mix 1 tsp butter with flour, stir into the sauce, and cook for 3 minutes. Finally add bacon strips, taste and adjust seasoning.

5. 5.

   Prepare dumpling dough according to package instructions. Toast bread cubes in 2 tbsp hot butter in a pan until golden, then drain on paper towels.

6. 6.

   Bring plenty of salted water to boil. With damp hands shape dumplings from the potato dough, filling each with toasted bread cubes, and cook in boiling water as per package directions.

7. 7.

   Slice the wild boar roast and serve with sauce, dumplings, and red cabbage.