Boar shoulder in wine marinade

This excellent dish is best served with red dry blended wine.

Ingredients

• 1 kilogram of wild boar meat;
• 1 bottle of semi-sweet red wine;
• pork lard;
• 4 tablespoons of tomato paste;
• 1 carrot;
• 1 onion;
• 1/2 cup lingonberries
• 1 teaspoon of juniper berries
• 1 spoon of honey;
• salt and pepper to taste;

Directions

1. Soak the meat in cold water overnight. In the morning, rinse and cut into small pieces, about two centimeters thick.
2. Marinate the meat in wine for a day. The wine should cover the meat slightly. Keep in the refrigerator.
3. After a day, remove the meat from the marinade, dry it on a napkin and fry until light crust over high heat. Do not pour out the marinade!
4. Fry chopped carrots and onions.
5. Combine everything in one saucepan, add the remaining ingredients, except for salt and pepper, and pour over the remaining wine in the bottle. The sauce should cover the meat evenly. If there is not enough wine, use a marinade.
6. Simmer over low heat for 2-3 hours. Season with salt and pepper to taste. If the sauce seems sour to you, add a spoonful of honey.
7. For a side dish, you can serve something completely neutral - white rice or noodles.