Wild boar with red wine pears

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1.

Crush juniper. Wash the club. Rub with salt, pepper and juniper. Heat the fat in a roaster. Fry the leg in it. Top with bacon. Add the bay leaf, 1/4 liter of wine and 1/4 liter of water. Braise in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 13 / 4-2 hours

2.

Peel or clean onion and soup greens, wash and cut into small pieces. Add everything to the meat about 45 minutes before the end of the cooking time.

3.

Bring 1/8 l wine, 1/4 l water and sugar to the boil in a high saucepan. Peel the pears and cook for about 10 minutes

4.

Remove the leg. Top up the meat stock with 1/8 l wine and 1/8 l pear stock, bring to the boil. Stir in the crème fraîche and season to taste. In addition: Spaetzle

5th

Drink: strong red wine