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. Reserve wild boar legs from a butcher or hunter well in advance. If frozen, thaw in the refrigerator for 2 days.
2. Remove boar legs from refrigerator 1 hour before cooking.
3. Peel and cut vegetables: carrots and parsley roots into 1 cm pieces, celeriac roughly diced, leeks cut into 1 cm pieces, onions peeled and cut into large rings.
4. Wash, bone, and skin the boar legs using a sharp boning knife. Set aside bones and drumsticks for making sauce. Handle carefully to avoid damaging meat.
5. Preheat oven to 80°C (176°F).
6. Rub boar legs inside and outside with game spice mixture. Tie into shape with kitchen twine.
7. Heat lard and oil in a large roasting pan over medium-high heat. When very hot, sear boar legs vigorously on all sides for about 10 minutes until browned. Transfer to a large deep baking sheet. Pour in some dark beer and vegetable stock until there is about 0.5 cm of liquid on the bottom.
8. In the same roasting pan, fry the prepared vegetables over medium-high heat for about 10 minutes until they start to brown. Deglaze with vegetable stock, scraping the bottom to release browned bits. Spread vegetables around the boar legs on the baking sheet.
9. Transfer baking sheet to the oven at 80°C (176°F). Cook for 7–8 hours until a meat thermometer inserted in the thickest part reads 75°C (167°F). The meat will not dry out even if cooked longer.
10. While meat cooks, wash and pat dry the boar bones and drumsticks. Rub with game spice.
11. Heat oil in a large soup pot over medium-high heat. Sear bones on all sides for about 10 minutes until browned.
12. Pour dark beer and vegetable stock into the pot with bones. Bring to a simmer and reduce for 4 hours, adding more stock periodically to maintain at least 1 liter of sauce.
13. When meat is done, remove from oven and transfer to a preheated serving plate.
14. Strain sauce through a fine sieve to remove bones and solids. Return to pot, bring to a simmer, and cook for 5 minutes. Taste and season.
15. Carve boar legs into portions. Arrange on preheated plates with the roasted vegetables. Pour sauce over meat and serve immediately.
16. Serve additional sauce at the table.