Wild boar leg: release the final bone from the butcher and let the leg chop. Skin the leg of the wild boar and remove the rosemary needles from the stalks. Pierce the club several times on the round side and insert half of the needles into the punctures. Grind the remaining rosemary needles, juniper berries and the cardamom grains removed from the capsules in a blender. Peel and grate the ginger root and squeeze the juice through a cloth into a bowl. Wash the lemon, rub thinly and squeeze. Mix the lemon juice and zest, half of the ginger juice, thyme, pepper, mustard, oil and spice mixture to a paste. Rub the leg with the paste, cover with cling film and leave to steep overnight.
Clean, wash and roughly dice the soup greens. Place half of the bacon slices on the juice pan. Place the club on it with the round side down. Spread the soup green cubes and bay leaves all around. Add bone and knuckle. Salt the leg and cover with the remaining bacon slices. Slide the leg into the oven from the bottom on the second shelf and cook for 30 minutes in the oven preheated to 250 degrees. After 30 minutes, turn the heat down to 200 degrees, pour on the red wine and cook the leg for another 60 minutes. Gradually pour in 1/4 l of water and occasionally scoop the leg with the meat stock.
Take out the leg and leave to rest wrapped in aluminum foil. Put the juice pan back into the oven, which has been set to 250 degrees, and brown the contents of the pan vigorously, stirring well in between. Pour in another 1/4 liter of water and remove all roasted substances with a brush. Pour everything through a sieve into a saucepan and degrease. Knead the flour and butter. Stir the remaining ginger juice and honey into the boiling frying stock. Add flour butter, bring to the boil again and season. Cut the leg and serve with the sauce. Potato dumplings go well with it.
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