Wild boar roast from the leg

Ingredients for 4 servings:

• 1,200 g wild boar, from the leg
• 1 bottle of red wine, strong country wine
• 5 carrots
• 4 onions
• 3 bay leaves
• 1 tbsp, leveled peppercorns
• 2 tbsp, leveled tomato paste
• salt and pepper
• 100 g mushrooms, fresh
• 1 pinch(s) of sugar
• 3 tbsp rapeseed oil
• 1 tbsp jelly, (currant jelly)

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

with lots of dark sauce

Pour the wine into a tall bowl, add the peppercorns, bay leaves, 1 level teaspoon of salt, and a pinch of sugar. Add the wild boar leg. Peel 2 onions and 2 carrots, cut into large pieces, and add them. Cover the bowl with foil and marinate in the refrigerator for 1 day; the meat can also remain in the marinade for a few hours longer. If the meat isn’t covered in wine, turn it over every few hours. The next day, heat 3 tablespoons of rapeseed oil in a large casserole dish, remove the meat from the marinade, and pat dry. Brown the meat vigorously in the oil. At the same time, remove the carrot and onion pieces from the marinade and fry them with the diced carrots. Add the tomato paste and fry briefly, about 30 seconds. Then top up the marinade and bring to a boil. Now reduce the heat to low; it should just simmer. Place a lid on the pot and let the meat simmer gently for 2 hours, turning it over 2 or 3 times. Wild boar meat is very firm, so it takes some time to become tender. Be careful not to overcook it, as this will make the meat tough. Then remove the carrot and onion pieces from the pot; they will be cooked through and no longer usable. Clean and dice the remaining onions and carrots, add them to the pot, and simmer for 20 minutes. For the last 10 minutes, add the cleaned mushrooms and cook them. Preheat the oven to 100 degrees Celsius. Now remove the meat from the sauce, cover it with aluminum foil, and place it in the oven to keep warm. Remove the bay leaves from the sauce, season the sauce with salt and pepper and the blackcurrant jelly, and then puree the sauce with a hand blender. The sauce should now be nice and creamy thanks to the vegetables. If you prefer it a little thicker, you can bring the sauce to a boil, mix 1 tablespoon of cornstarch with 3 tablespoons of water in a cup, and slowly pour this mixture into the sauce, stirring well with a whisk. Let it simmer briefly. Slice the meat and serve with the sauce. Serve with red cabbage and dumplings, or Brussels sprouts or green beans with boiled potatoes or mashed potatoes.