Mix the peeled shallot, thyme, peppercorns, garlic cloves, cloves, bay leaves, rosemary, red wine, orange peel, juniper berries and balsamic vinegar to make a marinade and marinate the wild boar shoulder in it for one night.
A day later, take it out and cut it into cubes. Cut the bacon into strips, roast until golden brown and remove from the cooking pot. Add olive oil to the cooking pot and brown the meat cubes in it. Season with salt and pepper and remove.
Roast the root vegetables in the same saucepan until golden brown, add the paradeis pulp and a little flour and fry. Then add the marinade and a little soup. Add the meat again and simmer with the lid closed for at least 1.5 hours (more likely longer) at a low temperature. At the end season and serve with ribbon noodles.
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Our tip: use a deliciously spicy bacon for a delicious touch!
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