Guests/Meat: Pickled Leg of Wild Boar

*For 12 large or 24 small portions:

Put the white wine and 3/4 liter of water together with the spices in an appropriately sized baking dish or other container, pickle the leg of wild boar in it for about 2 days, turning it to the other side more often. Cover the container with a lid or cling film. After two days, skin the pickled leg and cut the excess fat into small pieces. Season heartily with salt and pepper and rub, then baste with very hot olive oil all around and place in a very well heated oven (electric 225 to 250 degrees , gas level 4 to 5).

Repeatedly pour a tiny bit of the dressing as needed and roast the leg, basting frequently, for about 90 minutes. cool. Slice and bring to table with Cumberland sauce.

(It is advisable to remove the bones from the lukewarm leg already, as it will be easier to slice). : Per unit about 42 g egg white, 8 g fat, 1 g carbohydrate = 1055 : Joule (252 calories) : Cold cuisine, serve & drink, special edition 1981, Gruner + Jahr

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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