Leg Of Wild Boar with Mead Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg (s) wild boar, boneless (approx. 500 g)
- salt and pepper
- 3 sprigs thyme
- 200 ml game stock or strong meat stock
- 150 ml wine (mead - honey wine)
- 1 tablespoon honey
- 100 g butter, cold
- 2 tablespoon crème fraîche
- nutmeg
Print Recipe
Pin Recipe Instructions
- Salt and pepper the leg of wild boar and sear it on all sides. Then put the meat together with 2-3 sprigs of thyme in a roasting bag or bag made of aluminum foil. Cook in the oven at approx. 90 ° C for 1 hour (LT).
- Boil the roast set in the pan with the game stock or meat stock. Add 2 tablespoons of creme fraiche and 1 tablespoon of honey to the liquid. Now stop boiling and add the mead (mead). Cooking temperature would change the taste of the honey wine; in the worst case, it would become bitter.
- Season to taste with grated nutmeg, salt and pepper. Stir in the cold butter piece by piece to bind.
- Stir the leaked meat juice into the sauce before serving.
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