Wild boar roast in Madeira sauce

Ingredients for 4 servings:

• 1 kg wild boar (leg, boneless)
• 1 liter buttermilk
• 1 pinch of salt
• 1 pinch(s) of pepper
• 100 g bacon
• 100 g butter
• 1 onion(s)
• 1 carrot(s)
• 3 bay leaves
• 125 ml red wine
• 2 cl Madeira

Instructions

Working time approx. 25 minutes; Rest period approx. 4 days; Cooking/baking time approx. 1 hour; Total time approx. 4 days 1 hour 25 minutes

First, rinse the leg and pat dry. Marinate the meat in buttermilk in a suitable container with a lid in the refrigerator for 3-6 days. The buttermilk should be changed daily. Drain the meat, pat dry, and season with salt and pepper. Fry the bacon in the butter and brown the meat all over. Peel and chop the onion. Wash, trim, and slice the carrot. Add both to the meat along with the bay leaves and red wine. Cover and braise the meat for 60 minutes, turning it after 30 minutes. Season to taste with Madeira wine, salt, and pepper. Serve with potato dumplings, pears with cranberries, or red cabbage.