Braised wild boar wrapped in bacon with a mustard and herb farce

Ingredients for 6 servings:

• 1,500 g wild boar, from the leg
• 2 leek(s)
• 6 garlic cloves
• 1 liter red wine, dry
• 2 tbsp olive oil
• 2 tbsp herbs de Provence
• 1 tsp pepper, crushed
• Salt
• 2 tbsp mustard, hot
• 2 tbsp sweet mustard
• 1 tbsp herbs de Provence
• 200g bacon
• 3 spring onions
• 2 onions
• 3 garlic cloves
• 500 ml broth or game stock

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 4 hours 55 minutes

refined

First, make a marinade from red wine, leek, garlic, herbs, pepper, salt, and olive oil. Add the meat and marinate in the refrigerator for about 2 hours. Then, remove the meat from the marinade, pat it dry, and add a little salt. Don’t throw the marinade away; instead, pour it through a fine-mesh sieve. You can add this little by little during cooking to give it a good flavor. Mix the hot and sweet mustard and herbs together and spread it over the meat. Arrange the bacon strips on top and secure with kitchen string. Heat a tablespoon of olive oil in a roasting pan and sear the meat well on all sides. Meanwhile, dice the onions and slice the garlic. Once the meat is seared, remove the meat from the roasting pan and sauté the onions. Once the meat has browned, deglaze with stock and a little more red wine. Add the meat back in and simmer for 2 hours on level 5-6. After about 10 minutes, add the garlic. After the cooking time, remove the meat, purée the sauce with a hand blender, and thicken it. Now add the sliced ​​meat back in. Thanks to all the spices—mustard, etc.—I didn’t need to add any more seasoning to the sauce. We had croquettes and Brussels sprouts with it.