Wild boar with sprouts and poached pears

Name: Wild boar with sprouts and poached pears (Wildscheinbraten)
Cuisine: German
Ingredients: 2 onions, chopped; 2 carrots, chopped; 100 g/3 oz celeriac, chopped; 2 garlic cloves, halved; 3 bay leaves; 5 allspice berries, 5 peppercorns and 5 juniper berries, crushed; 5 allspice berries, 5 peppercorns and 5 juniper berries, crushed; 5 allspice berries, 5 peppercorns and 5 juniper berries, crushed; 1 litre/1¾ pints/4 cups buttermilk; 1 kg/2¼ lb boneless leg of wild boar; 15 ml/1 tbsp oil; 15 ml/1 tbsp tomato purée (paste); 15 ml/1 tbsp tomato purée (paste); 400 ml/14 fl oz/1⅔ cups red wine; 500 ml/17 fl oz/2 cups chicken stock; salt and ground white pepper; salt and ground white pepper; spätzle, to serve; 500 g/1¼ lb Brussels sprouts; 1 onion, peeled and finely chopped; 50 g/2 oz smoked bacon, diced; 115 g/4 oz/½ cup butter; 10 ml/2 tsp sugar; 250 ml/8 fl oz/1 cup white wine; 1 cinnamon stick; 2 pears, peeled, halved and cored; cranberry sauce

Wildscheinbraten

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

The taste of wild boar is pretty special but, like other game, it is apt to dry out during roasting. Marinating it for two to three days and then wrapping in bacon helps to keep the meat succulent. The sweet poached pears and buttery Brussels sprouts complement it perfectly. Serve with spätzle.

Ingredients

2 onions, chopped
2 carrots, chopped
100 g/3

Europe
Germany
Main course

Method

Mix two onions, carrots, celeriac, garlic and spices with the buttermilk in a lidded container and put the meat into it. Cover and leave in the refrigerator for two days to tenderize the meat and moderate its flavour.
Preheat the oven to 160°C/325°F/Gas 3