Leg of Wild Boar in Portuguese Juice

Remove the meat, clean well and cut into finger-thick slices. Keep the parures (tendon and skins) and bones. Pour red wine, add juniper berries and marinate in the refrigerator for 2 hours. Heat oil in a sealable casserole dish, sear wild boar slices on both sides and lift out again. Fry bacon in remaining fat, add tendons, skins and bones (preferably chopped) and roast until brown together with coarsely diced root vegetables. Dust with flour, let it roast well once again and add some beef broth. Bring to a boil while stirring constantly. Add the red wine as well as cranberries, put the meat back in and steam covered until soft. Remove the cooked wild boar slices and keep warm. Strain the sauce, bring to the boil again briefly if necessary, and coat the wild boar cutlets, which are kept warm, with it. As a side dish, potato croquettes and red cabbage are recommended.

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