Wild boar leg Obelix

Ingredients for 6 servings:

• 3 kg wild boar leg(s) with bone
• 4 sprigs of thyme
• 4 sprigs rosemary
• 5 large sage leaves
• 6 garlic cloves
• 12 allspice berries
• 12 cloves
• 12 juniper berries
• 1 tbsp peppercorns, black or colored
• 1 tbsp sea salt
• 1 tbsp organic lemon peel, grated
• 2 tsp honey or maple syrup
• 100 ml olive oil
• 200 ml white wine
• 300 ml vegetable broth or game stock
• 1 jar cranberries

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours 35 minutes; Total time approx. 17 hours 20 minutes

The day before, trim the leg, removing any tendons, fat, and silver skin. Rinse under cold water and pat dry. For the marinade, finely chop the thyme, rosemary, and sage. Peel and finely chop the garlic. Roughly grind the juniper berries, allspice berries, cloves, peppercorns, and sea salt in a mortar. Mix the herbs, garlic, and spices in a bowl with the lemon zest, honey, and olive oil. Place the leg in a vacuum-sealed bag or sealable freezer bag, pour the marinade over it, and seal or seal it. Gently massage the meat in the bag with your hands and marinate for at least 12 hours. The next day, remove the leg from the bag, scrape off the marinade, and set aside. Preheat the oven to 200°C fan/grill. Once the temperature is reached, place the leg in an open roasting pan or casserole dish with the less attractive side facing up and roast for about 15 minutes. Then turn it over and grill the top side up for another 20 minutes to make it look better. Then deglaze with white wine and broth or stock, pour the marinade back into the roasting pan and let it simmer at 140°C for about four hours on the middle rack, now using top/bottom heat. Baste the meat with the cooking juices occasionally. Once the cooking time is over, remove the leg from the roasting pan and let it rest in the switched off oven for 15 minutes. Meanwhile, strain the juices to thicken and season with salt, pepper and cranberries. Finally, carve the wild boar leg Obelix and serve with the sauce. Dumplings, roasted potatoes, spaetzle, red cabbage, pointed cabbage and savoy cabbage go well with the dish. Note from Chefkoch.de recipe editor: Due to the information in 2 comments, the amount of salt was changed from 3 tablespoons to 1 tablespoon.