Wild boar leg in red wine sauce
Ingredients
For the spice mixture:
- 1 red onion
- 1 shallot
- 3 cloves of garlic
- some parsley
- 10 juniper berries
- 20 black peppercorns
- 5 cloves
- 2 bay leaves
- 1 thyme branch
- 1 tsp cinnamon
- 1 wild boar leg of approx. 1.2 kg - sunflower oil for frying
For the red wine sauce:
- 100 g black chocolate (min. 70% cocoa content)
- 250 ml Porto
- 250 ml red wine
- 1 l game stock
Instructions
1. Peel the onion, the shallot and the garlic cloves and chop them finely together with parsley. Place in a bowl and add juniper berries, peppercorns, cloves, bay leaves and thyme twig. Crush and mix everything well. Then add the cinnamon.
2. Dab the wild boar leg dry and rub evenly on all sides with olive oil and then with the spice mixture.
3. Marinate overnight covered at room temperature.
4. The next day, remove the dry marinade from the wild boar leg and keep it. Fry the meat in hot oil on all sides. Then cook in the oven at 180°C for about 1 1⁄2 hour to 2 hours. Turn several times.
5. Chop the chocolate for the sauce. Fry the spice mixture in oil. Deglaze with Porto, red wine and game stock and reduce. Then add the chocolate, stir and let it melt. Season to taste with salt and pepper. Depending on the consistency, thicken the sauce slightly, then strain. Noodles or spaetzle, red cabbage and baked pears with cranberries are suitable as side dishes.
Recipe : Marcel Biver