Wild Boar with Dried Plums and Raisins

For the wild boar with dried plums and raisins, dice the wild boar meat. Mix red wine, orange juice, zest of half an orange, balsamic vinegar and red wine vinegar. Peel and coarsely chop onions, celery and beetroot.

Put cloves, bay leaves, rosemary, thyme and crushed pepper in a tea filter and tie it shut. Add the spice bag, 1 pinch of salt and the vegetables to the red wine and vinegar mixture, bring to a boil once and let cool. Pour the broth over the meat and marinate in it for one night.

Drain the meat in a colander, collecting the marinade. Separate the meat from the vegetables, season with salt and pepper and fry in hot oil in batches in a pot. Add half of the marinade and steam for half an hour with the lid closed.

Cut the dried plums into quarters and brown them with the raisins in the butter, extinguish with the remaining marinade.

Quarter the fresh plums, remove the seeds. Roast pine nuts in a frying pan without fat. Add the plums, raisin stock, pine nuts and the zest of another half orange to the meat and bring to the boil again.

Season the wild boar with dried plums and raisins again with salt and pepper and serve.

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