Summary

Ingredients

• 1 ½ kg boneless boar leg (s)
• 100 g bacon, fatter
• 4 juniper berries
• 1 liter buttermilk or skimmed milk
• salt
• wheat starch
• 200 ml sour cream
• 100 ml red wine
• 1 tablespoon cornstarch
• Orange (s), sliced
• currant jelly

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Instructions

1. Wash the meat and soak in buttermilk for 2 days.
2. Then dry it off well, peel it off and rub it with salt. Tie part of the bacon around the leg. Line the pan with the rest of the bacon, place the meat on top and add the crushed juniper berries.
3. Put the pan in the preheated oven at 220 ° C top / bottom heat. When the roast is in the oven, reduce the heat to 180 - 200 ° C. Add boiling water as needed and 1/4 of the buttermilk. When the meat is done (approx. 2 - 2.5 hours), drain the sauce through a sieve. Mix the wheat starch with the sour cream and use it to thicken the sauce. Season to taste with red wine. Place the meat cut into slices on a preheated platter.
4. Sauté carefully peeled, thick orange slices in a little sugar water and place around the meat. Decorate each orange slice with a dab of currant jelly.