Pulled Wild Boar

Ingredients for 6 servings:

• 2 ½ kg wild boar leg(s)
• 3 tbsp mustard, hot
• 1 serving of CareMen Rub
• 1 garlic clove(s)
• 400 g tomatoes, pureed
• 3 carrots
• 1 stalk(s) leek
• 5 tbsp, heaped applesauce
• 1 bottle of beer (pilsner)
• 250 ml red wine
• n. B. Clarified butter
• e.g. BBQ sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours 5 minutes; Total time approx. 16 hours 35 minutes

wild boar

First, make a portion of CareMen Rub (see recipe in my profile). First, rub the game with hot mustard, then apply the rub and massage it in. Vacuum-seal the meat and refrigerate overnight. The next day, remove the meat from the vacuum-sealed bag and brown it in clarified butter in a cast-iron pot. Mince the garlic clove, slice the leek, and peel and slice the carrots. Add the garlic clove, leek, carrots, passata, applesauce, beer, and red wine to the pot. Now, with the lid closed, place everything in a preheated oven at 100°C (top/bottom heat) for about 4.5 hours. Finally, shred the meat with two forks, pour some of the braising liquid over the meat, and stir in a little BBQ sauce to taste.