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1 wild boar haunch
1 bottle of red wine
1 cup water
3 cloves
4 juniper berries
1 bay leaf
10 peppercorns
celery
salt, oil
1/2 cup cream
1/4 cup flour
1 can whole cranberries
clove powder
Make a marinade from the wine, water, cloves, juniper berries, bay leaf, pepper corns, and celery and marinade roast overnight. Dry roast, salt lightly. Sear roast in oil in pot. Strain leftover marinade and pour over roast. Cook thoroughly over medium heat. Remove roast and slice. Keep warm.
Again, strain remaining marinade from the roasting pot. Mix cream and flour thoroughly and add to marinade in pot. Add cranberries and let cook until thickened stirring constantly. Spice sauce to taste with salt and clove powder and pour over sliced meat.
