Wild boar leg

Total time approx. 30 Minutes

ingredients

1 ½ kg Leg of wild boar, boned

4 branches of rosemary

4 sprigs thyme

4 branches of sage

20 juniper berry

6 grains allspice

20 peppercorns, black

10 cloves

1 teaspoon fenugreek seeds

100 ml olive oil

400 ml broth

salt and pepper

3 garlic clove, fresh

1 lemon, untreated, the abrasion thereof

50 g butter

50 g flour

2 tablespoons jam (currant jelly)

1 glass of white wine

preparation

The day before, carefully parry the club. Spread rosemary, thyme and sage over it. Cut the garlic into small leaves. Mortar juniper berries, allspice seeds, cloves, peppercorns coarsely, fenugreek seeds (if desired) finely and distribute evenly on the meat. Seal in a vacuum in a freezer bag with plenty of olive oil and lemon rubbing (or, if no sealing device is available, suck out the air and seal well) and marinate overnight.

Remove the leg from the bag, carefully wipe off any adhering herbs and spices with the back of a knife and collect them with the oil. Salt the meat and place it in a cast-iron roaster (open) at 200 °C convection grill in the oven, first the not so nice side up. Turn over after approx. 20 minutes. After another 20 - 30 minutes, when the meat has taken on color, pour in the wine and broth and also add the herb-spice-oil mixture that you have collected.

Reduce the heat to 120°C and braise gently for another 2 hours. Pour water on it from time to time. (The roast is done after 1 hour (core temperature 80°C), but should become soft in the classic way by prolonged cooking time). Remove the meat and let it rest on a plate in the switched off oven.

Pour the frying stock through a pointed sieve into a fat separator and place in a sauté pan. Season to taste with salt and pepper and round off with the currant jelly. Bind a little bit with Beurre manner (flour butter). Let simmer for another 10 minutes, so that the flour sets sufficiently.