Wild boar leg Mediterranean – classic

Ingredients for 4 servings:

• 1 ½ kg leg(s) of wild boar, boned
• 4 sprigs rosemary
• 4 sprigs of thyme
• 4 sprigs of sage
• 20 juniper berries
• 6 grains of allspice
• 20 peppercorns, black
• 10 cloves
• 1 tsp fenugreek seeds
• 100 ml olive oil
• 400 ml broth
• salt and pepper
• 3 garlic cloves, fresh
• 1 lemon(s), untreated, zest
• 50 g butter
• 50 g flour
• 2 tbsp jam (blackcurrant jelly)
• 1 jar white wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

boneless leg, marinated in herbs and spices

The day before, carefully trim the leg. Sprinkle the rosemary, thyme, and sage on top. Finely chop the garlic. Roughly grind the juniper berries, allspice berries, cloves, and peppercorns, and finely grind the fenugreek seeds (optional), then spread everything evenly over the meat. Vacuum-seal it in a freezer bag with plenty of olive oil and lemon zest (or, if you don’t have a vacuum-sealing machine, suck out the air and seal it tightly) and marinate overnight. Remove the leg from the bag, carefully scrape off any herbs and spices with the back of a knife, and collect them with the oil. Salt the meat and place it in a cast-iron roasting pan (uncovered) in the oven at 200°C with the undercooked side facing up. Turn after about 20 minutes. After another 20-30 minutes, when the meat has taken on some color, add the wine and stock, along with the reserved herb-spice-oil mixture. Reduce the heat to 120°C and braise gently for about another 2 hours, basting occasionally. (The roast will be cooked through after just 1 hour (internal temperature 80°C), but the traditional roasting time should be extended to make it nice and tender). Remove the meat and let it rest on a platter in the switched-off oven. Strain the cooking juices through a fine sieve into a fat separator and pour into a sauté pan. Season with salt and pepper and top with the blackcurrant jelly. Thicken slightly with beurre manier (flour butter). Simmer for about another 10 minutes to allow the flour to thicken sufficiently.