Wild Boar Neck with Orange Herb and Napkin Dumplings

Season the neck of the wild boar with salt and pepper and fry it in hot vegetable oil on all sides. Add the chopped wild boar bones as well as butter turnip, carrots, onions, celery and leek (coarsely chopped). Pour the clear soup, close the saucepan and simmer in the stove at 180 degrees for 3 hours.

Boil the orange juice to a third, melt the sugar in the saucepan and mix it with a little bit of grated orange peel, the juice of 1/2 lemon, the orange liqueur and the boiled down orange juice. Melt 50 g butter in a saucepan, sauté 1 shallot and add the washed sauerkraut. Simmer on low heat for 1 hour with the orange juice mix and bay leaf, juniper and crushed pepper.

Cut the bread rolls from the day before into small cubes. Heat the milk on the kitchen stove with salt and pepper and nutmeg. In a frying pan, sauté 2 shallots, garlic and finely chopped parsley and mix with the milk and the rolls. Form the mixture into a roll wrapped in cling film and poach in hot water below boiling point for 3/4 hour. Then cool, cut into slices and fry in a frying pan.

Strain the broth from the meat to the sauce and season strongly with salt and freshly ground pepper.

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