Wild boar leg without bone and rind

Ingredients for 4 servings:

• 250 ml vinegar
• 500 ml water
• 1 bay leaf
• 4 juniper berries
• 4 allspice berries
• 4 peppercorns
• 1 bunch of carrots
• 1 kg wild boar leg(s), without bones and rind
• 50 g bacon, fattier
• 1 large onion(s)
• 2 carnations
• lemon zest
• 250 ml red wine
• broth
• Salt

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 30 minutes

For the stock, mix the vinegar and water and bring to a boil with the first four spices and the roughly chopped carrots. Allow the stock to cool and marinate the meat for two days. Cover and keep in a cool place, turning occasionally. Finely chop the bacon and heat it up. Drain the wild boar, season with salt, and brown it all over in the rendered bacon. Fry the roughly chopped onion, then add the cloves and lemon zest. Deglaze with the red wine. Add a little stock with the spices (approx. 200 ml) and broth until the desired sauce is made. Braise in the oven at 180°C (fan oven) for approx. 2 hours. Remove the meat, grill briefly, and in the meantime, strain the sauce through a sieve, thicken it, and season to taste. Be sure to serve the meat with cranberries. We like to serve it with croquettes and pears (from a jar).