Wild Boar Chops in Juniper Sauce with Corn Dalers

Using a larding needle, lard the chops with the bacon, salt, pepper and lightly flour one side. Heat the clarified butter and sear the chops, floured side down, for 1/2 minute, then turn and sear again for 1/2 minute. Remove chops from pan, wrap in aluminum foil and keep warm. Pour off excess fat and instead cream butter, add juniper berries previously crushed in a mortar or crushed with the back of a knife, and dust with flour. Pour in game stock or soup and let everything simmer on medium heat for 5 minutes. Then place the chops in the sauce together with the juices that have meanwhile settled in the foil and let them simmer, covered, for several minutes on a very low flame. In the meantime, for the corn dumplings, puree the corn kernels with flour, eggs and spices in a blender until a creamy dough is formed. Heat the fat and, with the help of a spoon, cut out the dough into taler shapes, fry them until golden brown on both sides and pat them dry thoroughly on paper towels. Remove the chops from the pan as soon as they are cooked (no red juice should come out when pierced with a fork) and arrange on a well warmed plate. In the meantime, stir the whipped cream and the juniper schnapps into the sauce, let it boil down again until creamy, pour over the chops and serve together with the corn dalers.

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