Leg Of Wild Boar with Maple Syrup Crust on Braised Forest Mushrooms
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 30 mins |
| Total Time | 1 hr 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 3.8 kg wild boar, leg
- some bay leaves
- 2 liters buttermilk
- 2 tablespoon peppercorns, black
- 2 tablespoon juniper berries
- 1 tablespoon clove (s)
- 2 liters meat broth
- 70 g tomato paste
- 3 large garlic clove (s)
- 3 medium onion (s)
- 2 slices bacon, fatter
- 2 bunches soup greens
- 150 ml cream
- 2 tablespoon crème fraîche
- 2 tablespoon maple syrup
- Salt and pepper
- rosemary
- pimento
Print Recipe
Pin Recipe Instructions
- Remove fat and tendons from the leg of wild boar. Keep the leftover meat, you will need it in a moment.
- Peel the garlic cloves and 2 onions, roughly chop. Roughly dice a slice of bacon, leave out in a large saucepan. Fry the onion, garlic and meat waste very spicy. Now add the tomato paste, sweat briefly and deglaze with the meat stock. Add 1 tablespoon of peppercorns, 1 tablespoon of juniper berries, a few bay leaves and cloves to the stock and cook over a medium heat for an hour. Pass the stock through a sieve and keep it, this will be needed the following day, also in the amount.
- Now soak the pared wild boar leg in 2 liters of buttermilk, 1 tablespoon of peppercorns, 1 tablespoon of juniper berries and a few bay leaves for at least 24 hours, if the time allows, better two days. It is best to press the spices in a mortar so that the taste can fully develop.
- On the day of preparation, preheat the oven to 180 ° C fan oven.
- Clean and chop the soup greens, then place in a dripping pan or on a baking sheet. The leg is dabbed dry and rubbed with pepper, salt and rosemary, if you like, crushed juniper berries and a little allspice.
- The roast is placed on a wire rack and placed in the center of the oven. The drip pan with the soup greens underneath. Pour on about half of the prepared fund. Turn the meat every 30 minutes and pour plenty of stock over the leg.
- The total cooking time is 2 to 2 1/2 hours. To be on the safe side, you can use a roasting thermo, everything is fine at a core temperature of 70 ° C.
- Finally and as a highlight, the meat is brushed with a little maple syrup and the grill is switched on for a short time (only for a few minutes). One should be careful not to get too dark.
- While the leg is sizzling crispy, pass the liquid from the drip pan through a sieve into a saucepan, let it boil briefly and thicken the sauce with cream.
- For the forest mushrooms, roughly dice the bacon and leave it out. Peel the last onion, chop it finely and sweat it in the bacon fat until translucent. Now add the mushrooms and let simmer until most of the liquid has boiled away. Stir in 1 - 2 tablespoons of crème fraîche, season with salt and pepper and keep warm until serving.
- The dish goes well with dumplings, spaetzle or - which I prefer - homemade gnocchi.
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