Tipsy Obelix

Ingredients for 6 servings:

• 2 kg game meat (wild boar leg, removed from the bone)
• 1 tsp salt
• ½ tsp pepper
• ½ tsp thyme
• 1 tbsp fat
• 100 g smoked bacon
• 1 onion(s)
• 1 bunch of soup vegetables
• 500 ml red wine
• 250 ml sour cream
• 1 tbsp cornstarch
• 1 liter buttermilk
• 125 ml vinegar
• 1 bay leaf
• 5 peppercorns
• 1 onion(s)

Instructions

Working time approx. 50 minutes; Rest period approx. 2 days; Total time approx. 2 days 50 minutes

Marinated wild boar leg with red wine sauce

Remove the skin and tendons from the leg, roll it up, and wrap it with cotton string. Place it in a deep bowl. Pour buttermilk and vinegar over it, then add the bay leaf, peppercorns, and sliced ​​onion. Marinate the leg for 48 hours, turning it 8-10 times during this time. Remove the leg and dry thoroughly, then rub it with salt, pepper, and thyme. Heat the cooking fat in a large frying pan and sear the meat on all sides. Thinly slice the bacon and cover the leg with it. Slice the onion and add it to the pan with the cleaned vegetables. Roast in a preheated oven for 5-10 minutes at 250°C on the lower rack. Pour in the red wine and roast the leg for another 3 hours at 200°C on the lower rack, basting frequently with the meat juices. Remove the cooked leg, remove the string, and keep the meat warm. Pour the roasting juices into a saucepan, stir in the cornstarch and sour cream to thicken the juices. Bring to a boil, season with salt, pepper, and a little thyme, and serve the sauce separately with the roast. Serve with cranberries and pickled pears, chanterelle mushrooms, red cabbage, and parsley-wrapped potatoes.