Leg of Wild Boar with Baked Fruit, Poppy Seed Roll, Creamed Sausage with Flaked Almonds

Cut the onions into thin wedges and cut the bacon into 1 cm wide strips. Score the fat layer on the leg with a sharp knife, season the meat with salt and pepper. Heat the oil in a roasting pan and fry the meat all around. Remove, fry the bacon and onions vigorously in the frying fat. Add tomato paste, rosemary, bay leaf, paprika powder and caraway ginger as well as the chopped soup vegetables and toast briefly.

Deglaze with wine, fill up with stock. Put the meat back in the roaster and cover it in the preheated oven on the 2nd rack from below at 180 degrees C for 90 minutes. (Please use top / bottom heat. Baste the meat again and again. Halfway through the cooking time, add the rosehip pulp, 1 teaspoon of sugar and gingerbread spices, if necessary, add more wine or broth

Cook uncovered for another 50 - 60 minutes. Turn the meat over and over again. Add the dried pears, sour cherries and figs 30 minutes before the end of the cooking time, knead the butter and flour with a fork to make the flour butter and refrigerate.

Take the meat out of the roaster and keep it warm in the switched off oven. Pour the braised liquid through a sieve into a saucepan, removing the sieve inserts. Thicken the sauce with the flour butter, simmer for about 4 minutes, add the fruit garnish to the sauce, heat again. Season to taste with salt and pepper.

For the filling, bring the milk with butter to the boil while stirring. Stir in the poppy seeds and semolina, bring to the boil, then let soak for 15 minutes over the lowest heat. Season with lemon zest, parsley, nutmeg and salt. Cover the poppy seed mixture with cling film and let it cool down.

Wash the potatoes and cook like jacket potatoes, drain, peel and pass through the potato press twice. Season this mass with salt, nutmeg and knead with the egg, starch and semolina to form a smooth dough. Dust the dough with starch and roll out between 2 layers of cling film using a rolling pin to form a 1/2 cm thick rectangle (approx. 35 x 30 cm.

Remove the top film. Spread the poppy seeds on the lower half of the pastry sheet. Then roll it up like a strudel with the help of the lower foil. Wrap the roll tightly in the cling film, then tightly in aluminum foil. Bring enough water to the boil in a roasting pan, put the roll (s) in it, reduce the heat and cook just above the boiling point of 80 degrees C for about 40 minutes.

Please make sure that the dumplings are really well packed so that no water can enter and the dough does not get wet.

Cut the stalk from the savoy cabbage in a wedge shape, peel off the leaves and remove the hard ribs. Then cut the leaves into 1 cm wide strips. Wash the savoy cabbage well in cold water and drain on a sieve.

Heat a little fat in a large saucepan, add the savoy cabbage and cook for about 10 minutes until al dente. Then add the cream, salt, pepper and sprinkle with nutmeg. To taste.

Roast the hazelnut flakes in a pan until they are fragrant, remove them. Carefully fold the leaves under the savoy cabbage.