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1
Marinate the Boar Overnight
Overnight • Mostly Passive
Fridge, 4°C (39°F)
Rub the trimmed shoulder all over with the crushed juniper berries, salt and pepper. Lay it in a deep dish with the chopped onion, carrot, celery, garlic, bay leaf and thyme, then pour over the red wine and red wine vinegar. Cover tightly and refrigerate overnight, turning once if you remember.
Do not marinate at room temperature — game meat must stay cold.
Done when: The meat smells faintly of wine and juniper, never sour.
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2
Sear the Roast Hard
12 Mins • Hands On
High heat, pan about 200°C (390°F)
Lift the boar out of the marinade and pat it very dry with paper towels — wet meat steams instead of browning. Heat the olive oil in a heavy ovenproof pot until it shimmers, then sear the roast on all sides, about 2–3 minutes a side, until deeply browned. Lift it out to a plate.
If the meat sticks, it is not ready to turn; wait for the crust to release on its own.
Done when: Every side is dark brown with a crisp crust.
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3
Braise Low and Slow
150 Mins • Oven
Oven 160°C (320°F)
Add the marinade vegetables to the pot and cook 5 minutes, then stir in the tomato paste. Pour in the reserved marinade, scraping up the browned bits, then add the beef stock and brown sugar. Return the boar, cover tightly, and braise in the oven for about 2 1/2 hours, turning once halfway, until the shoulder is tender.
Keep the lid on — a dry braise makes dry game.
Done when: A skewer slides in with little resistance and the meat reads 78–82°C (172–180°F) inside.
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4
Rest and Make the Gravy
20 Mins • Hands On
Simmer, about 95°C (200°F)
Lift the roast onto a warm plate, cover loosely with foil and rest 15 minutes. Strain the braising liquid into a saucepan, skim off the fat, and simmer 5 minutes. Whisk the flour with a little cold water, stir it in, and simmer until the gravy coats a spoon, then whisk in the cold butter cubes for shine. Season with salt and pepper.
Resting lets the juices settle so the slices stay moist.
Done when: The gravy is glossy, dark and thick enough to coat the back of a spoon.
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5
Slice and Serve
10 Mins • Hands On
Serve warm, meat about 60°C (140°F)
Carve the rested roast across the grain into thick slices. Spoon the hot gravy over the top and serve with potato dumplings, red cabbage and a spoonful of cranberry sauce on the side.
Slice only what you need — the roast stays juicier unsliced.
Done when: Slices are tender, rosy-brown inside, and hold together on the fork.
auto_awesome Finishing Touches & Plating
Strain the gravy, whisk in the flour and butter until glossy, and spoon it over thick slices of the rested roast with the dumplings and red cabbage.
Germany
3h 30m
