Rheingau Wildschweinrücken mit Maronen-Mohnknödeln, Apfel-Rotkohl-Confit und Wacholder-Sauerkirsch-Jus

Begin with the Apfel-Rotkohl-Confit: In a large, heavy-bottomed pot or Dutch oven, render the diced bacon (if using) over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot. Add 1 tablespoon of butter and the sliced onion, sauté until softened, about 5-7 minutes. Add the shredded red cabbage, diced apples, cider vinegar, red wine (from jus ingredients), 3-4 juniper berries (from jus ingredients), bay leaf (from jus ingredients), whole cloves, 1 teaspoon sugar, and a pinch of salt and pepper. Stir well. Bring to a simmer, then reduce heat to low, cover, and cook for at least 90 minutes, or up to 2 hours, stirring occasionally, until the cabbage is very tender and the liquid has mostly evaporated. Adjust seasoning if needed. Keep warm.

Prepare the Wacholder-Sauerkirsch-Jus: In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped carrot, celery, onion, and crushed garlic. Sauté until softened and lightly caramelized, about 8-10 minutes. Add the roasted game bones and deglaze the pan with the remaining red wine, scraping up any browned bits. Reduce the wine by half. Add the chicken or game stock, remaining juniper berries (crushed), the bay leaf and thyme sprigs. Bring to a simmer, then reduce heat to low and let it gently simmer for 60-90 minutes, skimming any impurities from the surface. Strain the stock through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard solids. Return the strained jus to the stove. Add the sour cherries, red wine vinegar, and 1 teaspoon of sugar. Simmer gently, reducing until it coats the back of a spoon. Whisk in 1 tablespoon of cold butter just before serving for gloss and richness. Season with salt and pepper to taste.

Prepare the Maronen-Mohnknödeln: In a large bowl, combine the diced stale bread/brioche with the warm milk. Let it soak for 10 minutes until softened. Mash the pre-cooked chestnuts with a fork or pulse lightly in a food processor. Add the mashed chestnuts, ground poppy seeds, eggs, flour, grated nutmeg, salt, and pepper to the bread mixture. Mix gently until just combined; do not overmix. Form the mixture into 12-16 small dumplings (about 3-4 cm in diameter) with lightly floured hands. Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully drop the dumplings into the simmering water and cook for 12-15 minutes, or until they float and are cooked through. Remove with a slotted spoon and keep warm.

Cook the Wild Boar Loin: Pat the wild boar loin dry with paper towels. Season generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the wild boar loin in the hot skillet and sear on all sides until deeply golden brown, about 2-3 minutes per side. Transfer the skillet to a preheated oven at 180°C (350°F) and roast for 10-15 minutes, or until an internal temperature of 60-63°C (140-145°F) is reached for medium-rare. Remove from the oven, transfer the loin to a cutting board, and let it rest for at least 10 minutes, loosely tented with foil, before slicing.

To Serve: Slice the rested wild boar loin into thick medallions. Arrange a portion of the Apfel-Rotkohl-Confit on each plate, alongside 3-4 Maronen-Mohnknödeln. Place the sliced wild boar next to the accompaniments. Spoon a generous amount of the warm Wacholder-Sauerkirsch-Jus over the wild boar and around the plate. Garnish with the reserved crispy bacon (if used) and a fresh thyme sprig if desired. Serve immediately.