Wild boar leg in red wine

Ingredients for 4 servings:

• 1.2 kg wild boar leg(s)
• Salt and pepper, from the mill
• 1 tsp marjoram
• 1 tsp thyme
• 1 garlic clove(s)
• 2 tbsp clarified butter
• 2 onions
• 2 carrots
• 1 celery
• 2 tbsp tomato paste
• 3 tbsp flour
• 500 ml red wine
• 250 ml vegetable stock
• 2 tbsp cherry jelly
• 1 tbsp fruit vinegar
• 100 g sour cherries
• 100 g mushrooms

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Season the leg generously with salt and pepper, mix the marjoram, thyme, and crushed garlic clove, and rub it into the meat. Heat the clarified butter in a roasting pan and brown the wild boar leg in it. Trim and finely dice the vegetables, add to the meat, and sauté. Stir in the tomato paste, dust everything with flour, top up with red wine and vegetable stock. Stir in the jelly and fruit vinegar, and simmer for 80-90 minutes. Remove the leg, purée the sauce, and pass it through a sieve. Briefly sauté the pitted sour cherries and sliced ​​mushrooms in hot fat, stir into the sauce, bring back to a boil, and season to taste. Arrange the leg on a deep platter with the sauce. Serve with wild garlic spaghetti.