Leg Of Wild Boar with Mead Sauce

Summary

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

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Instructions

1. 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).
2. 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.
3. Season to taste with grated nutmeg, salt and pepper. Stir in the cold butter piece by piece to bind.
4. Stir the leaked meat juice into the sauce before serving.