Boar Leg with Low Temperature and Special Sauce

Summary

Ingredients

• 2 leg (s) wild boar (from a young wild boar)
• Game spice (I made my own)
• lard
• oil
• 5 carrot (s), peeled, cut into 1 cm pieces
• 3 parsley root (s), peeled, cut into 1 cm pieces
• 180 g celeriac, peeled, rouhly diced
• 2 leeks, cleaned, cut into 1 cm pieces
• 3 onion (s), brown, peeled, cut into large rings
• 1 bottle beer, dark
• 0.5 liter ½ vegetable stock

For the sauce:

• 1 kg wild boar bones
• Venison Seasoning
• 3 tablespoon oil
• 2 onion (s), brown, peeled, roughly diced
• 2 cloves garlic, peeled, squeezed
• powdered sugar
• 3 tablespoon tomato paste
• 2 bottles beer, dark
• 0.5 liter ½ vegetable stock
• 0.8 liters game stock
• 1 sprig rosemary
• 8 sprigs thyme
• 3 bay leaves
• 2 teaspoons paprika powder, noble sweet
• 1 lemon (s), organic, washed hot, only the complete zest
• 1 orange (s), organic, washed hot, cut into cm slices
• 2 tablespoon currant jam

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Instructions

1. Wild boar you have to know where to buy! Either with the butcher or with the hunter you trust. Above all, you have to reserve it in advance to be on the safe side, even a few weeks in advance. When the legs are frozen, let them thaw gently in the refrigerator two days beforehand.
2. Take the wild boar legs out of the refrigerator 1 hour before preparation.
3. Prepare all the vegetables.
4. Wash and bone the legs. There are great instruction videos on YouTube for this. I also learned it there and it`s relatively easy. Best if you have a boning knife to do it. If not, you can, the knife should be very sharp. Separate the legs and use them for the sauce. Skin the legs, being careful not to damage the meat.
5. Preheat the oven to 80 °.
6. Rub the legs vigorously inside and outside with a specially made game spice mixture (there are various recipes for this) and then tie them into shape with kitchen twine.
7. Put enough lard and oil in a large roasting pan, let it get hot and fry the legs vigorously on all sides. Take out, place on a large deep baking sheet and add part of the beer and vegetable stock so that the base is about half a cm. Off to the preheated oven.
8. Immediately put the prepared vegetables in the roasting pan, fry them well and deglaze with vegetable stock so that the roasting residue loosens. Spread the vegetables around the wild boar legs on the baking sheet and the meat is practically ready! So in 8 hours! 7 hours could be enough, but it`s better to be on the safe side. You can also work with a core temperature probe (the core temperature should be 75 ° C at the end). The big advantage of this dish is that it doesn`t matter if the guests are late. Because even if the meat stays in the oven for 1 hour longer, it will not get dry.
9. If you think that you have 7 hours of peace now, you are seriously mistaken! Allow 4 hours for the sauce! It is also possible less, but the longer it is reduced again and again, the better it becomes.
10. Wash the wild boar bones and the legs, pat dry and rub with wild spice. Then fry vigorously on all sides in the roaster. Now I am in the fortunate position of having an additional wood stove. I now put the roaster with the contents in the oven pipe and leave it in it at about 180 ° for 1 hour. If you don`t have this option, you can also roast the bones before the wild boar is put in the oven. Or just sauté on the stove.
11. In the meantime, prepare the ingredients for the sauce. Heat the oil in a large soup pot, add the onions and fry them until translucent, then add the garlic and wait until the onions are browned. Then dust with powdered sugar and caramelize. Add tomato paste, stir well, but heat only briefly, otherwise it will be bitter. Deglaze with half a bottle of beer and reduce almost completely. Now add the roasted bone parade including the drumsticks and pour on the game stock and vegetable stock. Add all the spices, including the oranges and lemon zest. Then stir everything well and simmer without a lid. Reduce well and pour in beer and stock again and again, reduce, etc. But make sure that there is enough sauce left! The constant reduction creates a very strong taste. There should be at least 1 liter of sauce left.
12. In the meantime, the side dishes can be prepared.
13. When the meat is done, remove it from the oven and place it back in the oven on a preheated plate. Add the vegetables from the oven to the sauce with the gravy. Put some liquid on the baking sheet and place the legs on it. You can also put the plates in the oven so that they are preheated.
14. Now let the sauce simmer vigorously for another 15 minutes. Then remove the bones, take out the drumsticks (and try the meat of the drumsticks right away: it doesn`t taste good!) And strain the sauce through a sieve. The vegetables are still pretty bite and that`s quite a job! Then bring the sauce to the boil again, season to taste and stir in the currant jam.
15. In the meantime, carve the legs of the wild boar. Arrange on preheated plates, add the side dishes, pour some sauce over them and serve immediately.
16. It is worth adding the sauce to the table.
17. As side dishes, there are many options such as spaetzle, dumplings, potato pancakes and vegetables in various kinds, e.g. red cabbage.
18. Given the effort, it is definitely worth preparing this recipe for several people.
19. I wish you success!

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