Braised Leg of Fresh Boar

Cut all tendons and skins from the leg and chop finely, rub the fresh leg all over with salt and pepper. Cut onions, roughly dice, rinse carrots and celery bulb, clean and cut into large pieces.

Heat clarified butter in a roasting pan and brown the leg well. Add the celery, carrots, onions, bay leaf spices, juniper berries and the tendons and skins of the leg and braise.

Add a little water and braise at 180 to 200 degrees for one hour, basting frequently in its own stock, then turn the leg to the other side and braise on the other side for another hour, basting frequently with its own stock. If necessary, add a little water to the roasting pan. Remove the leg from the roaster and wrap it in aluminum foil. Heat a little whipping cream in a saucepan. Pour the meat stock through a sieve to the whipped cream. Add red wine and bring to a boil. Slightly thicken with cornstarch. Season with salt and cayenne pepper. Cut the roast into finger-thick slices and garnish with the sauce.

The ideal accompaniment to this tasty game dish is potato croquettes, red apple sauerkraut, fresh mushrooms and a floral red wine to go with it.

Our Tip:

It should be fresh game, preferably obtained from the forestry office or from a hunter, where it is known that it is at least three to four days after shooting in a cold room

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