Karlsberg Wild Boar Pâté with Dried Plums

Knead together flour, lard and 1 tsp. salt. Gradually add up to 200 ml water until a smooth dough is formed. Chill this well for about 2 hours.

Crush 2 tsp salt, herb mixture, green pepper, 5 juniper berries, 1/2 tsp thyme, oregano and garlic in a mortar. This spice mixture over meat strips and bacon form. Sprinkle with half the lemon zest and chill thoroughly for 1-2 hours.

Season fresh fillets with salt, pepper and 2 tbsp Armagnac, marinate for 2 hours, then sear briefly on all sides in vegetable oil. Set aside.

Heat 1 tbsp butter, sauté shallot cubes until light, extinguish with 3 tbsp Armagnac, fill with venison jus. Add 5 juniper berries, 1/2 tsp thyme, remaining lemon zest and cayenne pepper.

Boil to 1/3 and set aside to cool.

Pass the marinated meat through the finest disk of a meat grinder twice, the bacon once. In a baking dish set on ice, gradually mix meat with bacon and 7 tbsp whipping cream. At the end, mix in cooled jus.

Roll out the pie dough to a 45×30 cm sheet. Spread half of the farce in a strip of 9×35 cm on the bottom of the pastry plate. Cut fresh fillets to the same length, place on top of the farce. Cover with the rest. Form a semicircle at the top. Wrap sides of dough, then roll up filling as if making a roulade. End of dough should be at bottom. Cut out decorations from dough scraps,

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