Wild boar cheeseburger with apple and onion jam and coconut mayo

Ingredients for 6 servings:

• 1 kg wild boar leg(s)
• 1 bulb(s) garlic
• 1 sprig(s) rosemary
• some oyster sauce
• 2 apples, sour
• 2 onions, red
• 2 sprigs lemon thyme
• some sugar, brown
• 1 lime(s), juice and zest
• 3 tbsp, heaped coconut milk, the solid
• 6 tbsp, heaped mayonnaise
• 2 tomatoes
• 1 avocado(s)
• 150 g Cheddar cheese in one piece
• 6 brioche rolls

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Remove any tendons from the wild boar leg, season well with pepper, and then stud it all over with garlic cloves and rosemary. Then rub it well with the oyster sauce. Roast in the oven at 180°C or in an indirect grill using a meat thermometer for about 1 hour, until the internal temperature reaches 75°C. Meanwhile, finely dice the apples and red onions. Add them to a pan with a little rapeseed oil and fry until golden brown, then reduce the heat slightly. Pick the lemon thyme and add it to the pan. Sprinkle with a little brown sugar and let everything caramelize well. Reduce to a compote-like consistency and season with a little lime juice and zest, as well as salt and pepper. Mix the “solid” part of the coconut milk with the mayonnaise and season with lime juice. Add pepper to taste. Finely slice the tomatoes and avocado. Coarsely grate the Cheddar cheese. Cut the brioches open and lightly toast them. Spread a little coconut mayo on the bottom half of each. Cut the wild boar leg into very thin slices and place generously on the mayo. Sprinkle with the cheddar cheese and place briefly in the still-warm oven to melt the cheese. Top with tomato and avocado slices and a generous dollop of the apple and onion jam. Secure each one with a bamboo skewer.