Summary

Ingredients

• 1.2 kg wild boar leg
• salt
• Pepper from the grinder
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 1 clove garlic
• 2 tablespoon clarified butter
• 2 onions)
• 2 carrot (s)
• 1 celery
• 2 tablespoon tomato paste
• 3 tablespoon flour
• 500 ml red wine
• 250 ml vegetable stock
• 2 tablespoon jelly, (cherry)
• 1 tablespoon vinegar, (fruit vinegar)
• 100 g sour cherries
• 100 g mushrooms

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Instructions

1. Season the leg with salt and pepper, mix the marjoram, the thyme and the grated garlic clove and rub the meat with it. Heat the clarified butter in a roaster and fry the leg of wild boar in it. Clean the vegetables and cut into fine cubes, add to the meat and sweat with them.
2. Stir in the tomato paste, dust everything with flour, top up with red wine and the vegetable stock. Stir in the jelly and fruit vinegar and let it simmer for 80-90 minutes.
3. Remove the leg, puree the sauce and strain through a sieve. Briefly sweat the pitted sour cherries with the sliced mushrooms in hot fat, fold into the sauce, bring to the boil again and season to taste. Place the leg on a deep platter with the sauce.
4. Go with wild garlic spaghetti.