Wild boar roast from the leg

Ingredients for 3 servings:

• 650 g venison (wild boar meat from the leg)
• 1 tbsp mustard (barbecue mustard)
• 1 tsp herbs de Provence
• 1 tsp pepper, from the mill
• 2 tsp oil (rapeseed oil)
• 1 garlic clove(s)
• 2 tbsp oil (rapeseed oil)
• 2 onions, halved with skin
• 1 garlic clove(s), crushed
• 400 ml game stock (better 250 ml homemade and reduced stock)
• 100 ml wine, red, dry
• 2 tbsp tomato puree
• 2 sprigs of thyme
• 1 sprig(s) rosemary
• 2 tsp jelly (raspberry)
• 1 tsp mustard (barbecue mustard)
• salt and pepper
• possibly butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Brush this fairly flat roast with a mixture of mustard, herbs, pepper, a crushed garlic clove, and oil, then roll it up and tie it. Once prepared, let it rest in the refrigerator for about 2 hours. Preparation: Heat the oil in a pot that’s not too big for the roast and sauté the onions cut-side down until browned. Then brown the meat vigorously on all sides and add the crushed garlic cloves. Deglaze with red wine and game stock and add the herbs. Place the pot in the oven preheated to 80°C. To be able to devote yourself to the other ingredients in peace, it is advantageous to use a wired meat thermometer, which allows you to precisely monitor the internal temperature of the roast with the oven closed. Without this tool, optimal cooking is often not guaranteed, even with your own experience. Simple piercing thermometers are not ideal because the display panel fogs up or is placed in an inconvenient position, making it difficult to read the exact temperature. When cooking meat, especially game, I’ve repeatedly found that cooking times can vary greatly, even for pieces of meat of the same size. This may depend on the type of game, the age of the game, the cut of meat, and the length of time it’s been hanging. I don’t know for sure. Therefore, you should use the tools mentioned above. After searing this piece of meat, I cooked it in the oven at 80°C for about 1.5 hours and reached an internal temperature of about 52°C. Because that wasn’t enough, I increased the temperature to 180°C for about 30 minutes to keep it somewhat close to the cooking time. I occasionally basted the roast with the stock and a little red wine with 2-3 tablespoons of tomato puree. When the internal temperature reaches 68°C, remove the meat from the roasting pan and keep it warm on a plate in the open oven. The meat will still be slightly pink, but still tender. Pour the cooking liquid through a fine sieve into a saucepan and reduce until thickened. Season with mustard, jelly, pepper, and salt, and thicken with 1 tablespoon of cold butter if desired. Slice the meat, arrange on plates, and pour the sauce over it. We served it with sweet potato puree and blanched diced carrots with Romanesco florets.