Boar Shoulder Roast with Fig Sauce
- 1 kilogram boneless Young wild boar shoulder
- 2 onions
- 1 garlic clove
- 5 Juniper berries
- 10 black peppercorns
- 2 bay leaves
- 1 liter dry Red wine
- 1 teaspoon Dried thyme
- 1 tablespoon Fig mustard
- 4 tablespoons vegetable oil
- 2 tablespoons Juniper schnapps
- 250 milliliters jarred Game stock
- 200 grams cream
- 50 grams fig Jelly
- 200 grams green Figs (canned)
Rinse the boar shoulder and pat dry. Peel and thinly slice the onions and garlic. Place the boar shoulder in a baking dish and cover with the onions and garlic. Sprinkle with the juniper berries, peppercorns and bay leaves, pour the red wine over the top and marinate in the refrigerator for at least 24 hours.
Preheat the oven to 220°C/200°C convection (approximately 425°F/400°F). Remove the boar shoulder from the marinade and pat dry. Season with salt and dried thyme and coat with the fig mustard. Heat the vegetable oil in a large pan and sear the boar shoulder until browned on all sides.
Transfer the boar shoulder to the oven and bake for about 1 1/2 hours, turning and basting occasionally.
Remove the boar from the oven and wrap in aluminum to keep warm.
Heat the pan drippings over medium heat. Stir in the juniper schnapps and game stock, bring to a boil and reduce by about half. Strain through a fine-mesh sieve and stir in the cream, fig jelly and green figs.
Slice the boar shoulder, transfer to serving plates and spoon the sauce over the top. Serve with Brussels sprouts and caramelized hazelnuts, if desired.