Wild boar leg gently cooked

Ingredients for 6 servings:

• 2 kg leg(s), wild boar
• 750 ml red wine
• 1 lemon(s), untreated
• 2 onions
• 15 peppercorns
• 15 grains of allspice
• ½ star anise
• 5 cloves
• 15 juniper berries
• 3 garlic cloves
• 4 cm ginger root
• 12 prunes
• 3 carrots
• 1 parsley root(s)
• ¼ celeriac
• 60 g clarified butter
• 1 onion(s)
• Thyme
• rosemary
• 2 tbsp tomato paste
• 500 ml currant juice
• 3 tbsp jelly, (currant jelly)
• salt and pepper
• 1 pinch(s) cinnamon powder
• 1 pinch(s) of sugar
• possibly gingerbread, sauce
• 1 cup of cream

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 4 hours; Total time approx. 3 days 5 hours

Trim the wild boar leg. Thinly slice the lemon, ginger root, garlic, and onion. Place the spices in a spice bag. Chop the carrots, parsley root, and celery. Mix all the marinade ingredients together. Place the meat in a container or freezer bag and pour the marinade over it. Let it marinate for two to three days. To prepare the roast, heat the lard in a roasting pan and sear the drained meat, rubbed with salt and pepper, in the hot fat on all sides. Then fry a sliced ​​onion and the vegetables with the marinated plums. Briefly roast the tomato paste, sprinkle with a little sugar, and let it caramelize. Deglaze with the marinade, simmer slightly, and add the currant juice with the spice bag from the marinade and the herbs. Cover the roasting pan and place it in an oven preheated to 150°C (top/bottom heat). The roast will be cooked after about 4 hours. Baste the meat with the sauce occasionally during roasting, and remove the lid for the last hour. Remove the meat from the sauce and pour the sauce through a sieve. Remove the spice sachet. If you like, soften a gingerbread in the cream and purée it with some of the braised vegetables and, above all, the prunes. Use this to thicken the sauce and season with blackcurrant jelly, salt, pepper, and cinnamon. You can also omit the gingerbread and lightly thicken the sauce with just the puréed braised vegetables and cream. It’s a matter of taste. Just experiment.