Leg Of Wild Boar with Ginger – Honey – Crust

Summary

Ingredients

• 1 game - pork leg approx. 3 kg
• 2 sprigs rosemary
• 2 teaspoon juniper berries
• 2 whole cardamom
• 100 g iner - root, fresh
• 1 lemon (s), untreated
• 1 teaspoon thyme, dried
• 1 teaspoon black pepper (freshly ground)
• 4 tablespoon mustard, medium hot
• 2 tablespoons oil
• 1 bunch soup greens
• 200 g bacon, smoked, fatter, in lare, thin slices
• 4 bay leaves
• 350 ml wine, red, strong
• 40 grams flour
• 60 g butter
• 4 tablespoon honey (fir honey)

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Instructions

1. Loosen the final bone and chop the shank. (This is best done by either the butcher or the hunter)
2. Skin the leg of wild boar, cut off excess fat.
3. Strip the rosemary needles from the stems. Pierce the club several times on the round side and insert half of the needles into the punctures.
4. Grind the remaining rosemary needles, juniper berries and the cardamom grains removed from the capsules in a blender.
5. Peel and grate the ginger and squeeze the juice through a cloth into a bowl. Use the side of the kitchen grater with the small tips protruding like a nutmeg grater to grate. The ginger pulp looks rather un juicy, but when you squeeze it in the cloth, you get astonishing amounts.
6. Grate the lemon thinly and squeeze it. Mix the lemon juice and zest, half of the ginger juice, thyme, pepper, mustard, oil and spice mixture to a paste.
7. Rub the leg with the paste, cover with cling film and leave to steep overnight. (I put it in a garbage bag, you can turn it around again if necessary)
8. Clean the soup greens and roughly dice. 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.
9. Roast the leg in the preheated oven at 250 degrees (convection not recommended) on the 2nd shelf from the bottom for 30 minutes. After 30 minutes, turn the heat down to 200 degrees, pour in the red wine, and cook the leg for another hour. Gradually pour in 1/4 l of water and occasionally scoop the leg with the meat stock.
10. Take out the leg and leave to rest wrapped in aluminum foil.
11. Put the juice pan in the oven, which has been set to 250 degrees, and brown the contents of the pan vigorously, stirring well in between. Pour in 1/4 l water and remove all roasted substances with a brush. Pour everything through a sieve into a saucepan and degrease.
12. Knead the flour and butter. Stir the remaining ginger juice and honey into the boiling meat stock. Add the flour butter, bring to the boil again, season again.
13. Slice the leg and serve with the sauce.
14. Instead of using the juice pan, you can do the whole thing in an appropriately sized roaster. Instead of adding honey and ginger juice to the sauce, you can brush the mixture over and over again for the last 45 minutes.
15. Never lengthen the cooking time! The leg is well done, which one would not suspect with the huge piece of meat. If the leg is to be kept warm for a longer period of time, shorten the cooking time by 10-15 minutes if necessary

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