Stew of wild boar

Pour out meat and marinade in a sieve with bowl underneath, catch the gravy.

Put all the ingredients for the marinade in a bowl and mix in the meat and let it marinate for 1 night, so that meat becomes nice and soft and tasteful.

Stew the finely chopped shallots in butter in a cast -iron pot, let it color slightly, mix the flour until it is completely disappeared and mixed, extinguish with the wild stock and stir well.

Peel carrots and celery and cut into sloping strips, add the juniper berries, thyme and bay leaf and the pear syrup, season well with pepper and pinch of salt, put lid on it and let it simmer.

In a pan you let butter foam and now color the meat nicely all around nicely, do it in several times so that you can handle meat nicely.

Add to the stew with the cinnamon stick, now discard the pan with the red wine marinade, let it boil and sieve into the stew, let it simmer for 40 minutes until meat is soft, taste and season.

Serve with chicory salad and celeriac puree if necessary.