John Myers
Boar Leg
The perfect boar leg recipe with a picture and simple step-by-step instructions.
- 1 Boar leg
- Venison Seasoning**
- 1 tablespoon Oil
- 50 g Ham cubes
- 1 Onion
- 2 small Carrots
- 1 Parsley root
- 1 Bit of that Fresh celery
- 1 branch Lovage
- 1 tablespoon Tomato paste
- 150 ml Red wine
- 250 ml Game stock or meat broth
- 250 ml Salt and pepper
- 250 ml Mixed cornstarch
- Rinse the meat with cold water and pat dry again thoroughly, then rub the game spice mixture ** all around; clean the vegetables and dice them quite finely; Preheat the oven to 200 degrees with a roaster.
- Heat the oil in a pan and fry the diced ham in it, then add the leg and fry until golden brown on all sides. When this is achieved, add the diced vegetables to the pan and brown them too. Finally, sweat the tomato paste briefly and deglaze with the red wine.
- Transfer everything into the heated roaster. Simmer the roasting set in the pan with the stock (or stock) to get the delicious roasted ingredients for a good sauce, and also pour this liquid over the leg. Cover and let simmer for about 90 to 120 minutes (the last 30 minutes without the lid).
- Wrap the leg in aluminum foil and let it rest in the switched-off stove until the sauce is ready. To do this, mix the stock with the hand blender, season to taste and, if necessary, add salt and pepper – if necessary, bind lightly with mixed starch (but the vegetables usually make for a delicious, creamy sauce). Cut the roast into slices and serve with the sauce.
- I traditionally had dumplings with red cabbage … Bon appetit!
- ** Spices: Mixture for game dishes …
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