Wild Boar in Gingerbread Wine Sauce
Ingredients
- Ingredients
- 1 ⅕ kilograms Wild boar shank
- salt
- freshly ground peppers
- 2 carrots
- ¼ Celery root
- 2 onions
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 200 milliliters Port wine
- 800 milliliters Game stock
- 1 bay leaf
- 1 Tbsp chopped thyme
- 1 Tbsp chopped rosemary
- 3 Juniper berries
- 200 grams Printe
- 20 grams butter
- 2 Tbsps Pastry flour
Preparation steps
Rinse the meat, pat dry, tie with kitchen string and season with salt and pepper. Peel the carrots, celery root and onion and cut into large cubes. In a Dutch oven, heat the oil and sear the meat all over. Remove, add the vegetables and sauté 2-3 minutes, add the tomato paste and cook, stirring for 1 minute. Pour in one-thrid of the red wine and port and boil until absorbed. Add another third and boil down.
Pour the remaining wine with the stock, the spices and the gingerbread into the pan. Return the meat to the pan, cover and simmer over medium heat until the meat is tender, 1 1 / 2-2 hours. Lift the meat fro the sauce. Pour the sauce through a fine-meshed sieve into a saucepan and bring to a boil. In a small bowl, combine the butter and flour and stir into the sauce, cooking until thickened. Slice the meat and serve with the sauce spooned over.
