Roast Wild Boar with Pasta and Chanterelle Vegetables

Rinse meat, pat dry and place in a bowl. For the marinade, peel onions and stud with cloves. Rinse and coarsely chop soup vegetables. In a saucepan, boil onions and vegetables with 3/4 liters (about 3 cups) water, red wine, white wine, juniper berries, bay leaf and peppercorns, let cool and pour over meat in bowl. Cover bowl and marinate in the refrigerator for up to 3 days, turning meat occasionally. After marinating, remove meat from marinade and fry in hot oil on all sides. Deglaze pan with a small amount of game stock, cover and braise meat over medium heat until soft, about 2 hours. Pour remaining stock and about 1/2 liter (approximately 2 cups) marinade over meat and heat through. Remove meat from pan, cover with aluminum foil and let rest about 10 minutes. Stir cornstarch into cooking liquid in pan, season with salt, pepper and sugar and simmer about 5 minutes.

Boil pasta in salted water until al dente. Peel pumpkin flesh with a potato peeler and cut lengthwise into strips. Briefly blanch pumpkin strips in boiling salted water, rinse and drain. Shortly before serving, melt butter, stir in pasta and pumpkin strips and season with salt.

For the vegetables, rinse chanterelle mushrooms, remove bases of stems and cut into bite-size pieces if necessary. Rinse yellow pepper, remove seeds and ribs and dice finely. Pluck rosemary and thyme sprigs. Fry bacon in a skillet. Add rosemary, thyme and mushrooms to bacon and sauté briefly. Add diced peppers to bacon mixture, sauté briefly and season with salt and pepper.