Season the meat with salt, pepper and brown in the first third of the oil. Sauté shallots in the second third of the oil until soft, extinguish with wine. Add the paradeis pulp and reduce to a creamy consistency.
Pour the clear soup, add the meat and simmer with the lid closed just below boiling point for about 75 minutes.
Tie the new spice, peppercorns and juniper berries in a spice bag and add to the meat with the bay leaf spice after an hour.
Remove the meat, reduce the sauce a little more.
Add orange and lemon peel, unpeeled garlic cut in half and rosemary, infuse for five minutes and remove again with the bay spice and the spice bag. Season the sauce with salt and pepper and reheat the meat in it.
Fry the mushrooms in the remaining oil for two minutes, season with salt and pepper and add to the meat with the ham.
Tip: Always use an aromatic ham, this gives your dish a wonderful touch!
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