Wildschwein in Burgunder

Wildschwein in burgunder is a traditional dish consisting of wild boar cooked in burgundy wine. The dish is usually made with a combination of wild boar rump, onions, carrots, celery, thyme, lemon zest, peppercorns, juniper berries, wine vinegar, cloves, red burgundy wine, cornstarch, and salt. The rump of wild boar is marinated in a combination of carrots, onions, celery, thyme, lemon zest, peppercorns, juniper berries, water, and vinegar. After three or four days, the meat is studded with cloves and seasoned with salt. The marinade is mixed with wine, brought to a boil, and the boar is simmered in the mixture for up to three hours or until tender. Once finished, the meat is roasted in the oven until it's well-browned on all sides. The sauce is thickened with cornstarch and it's then poured over the meat before serving.