Summary

Ingredients

• g 1,200 wild boar, from the le
• 1 bottle red wine, strong country wine
• 5 carrot (s)
• 4 onion (s)
• 3 bay leaves
• 1 tablespoon, leveled peppercorns
• 2 tablespoon, leveled tomato paste
• salt and pepper
• 100 g mushrooms, fresh
• 1 pinch (s) sugar
• 3 tablespoon rapeseed oil
• 1 tablespoon jelly (currant jelly)

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Instructions

1. Pour the wine into a tall bowl, add the peppercorns, bay leaves, 1 level teaspoon salt and a pinch of sugar, and place the leg of wild boar inside.
2. Clean 2 onions and 2 carrots, cut into large pieces and add. Cover the bowl with foil and marinate in the refrigerator for 1 day, the meat can stand in the marinade for a few hours longer. If the meat is not covered by the wine, turn it over every few hours.
3. The next day, heat 3 tablespoons of rapeseed oil in a large casserole, remove the meat from the marinade and pat dry.
4. Fry the meat vigorously in the oil, at the same time fish the carrot and onion pieces out of the marinade and fry these cubes. Add the tomato paste and fry for a short time, about 30 seconds. Then fill up the marinade, bring to a boil. Now set the flame to low, it should only boil. Put a lid on the saucepan and let the meat simmer gently for 2 hours, turning 2 or 3 times. Wild boar meat is very firm, so it takes some time to become nicely tender. Be careful that it never boils too much, this will make the meat hard.
5. Then take the carrot and onion pieces out of the pot, they are boiled out and can no longer be used. Clean the remaining onions and carrots and cut into small cubes, add to the saucepan and simmer for 20 minutes. In the last 10 minutes, add the cleaned mushrooms and cook with them.
6. Preheat the oven to 100 degrees.
7. Now remove the meat from the sauce, place it on a plate, covered with aluminum foil, in the oven to keep it warm.
8. Remove the bay leaves from the sauce, season the sauce with salt and pepper and the currant jelly and then puree the sauce with the magic wand. Normally the sauce is now nice and creamy through the vegetables. But if you prefer it a little more tightly, you can bring the sauce to the boil, mix 1 tablespoon of cornstarch with 3 tablespoons of water in a cup, slowly pour this mixture into the sauce, stir well with the whisk, and let it boil once.
9. Slice the meat and serve with the sauce.
10. This goes well with red cabbage with dumplings, or Brussels sprouts or green beans with boiled potatoes or mashed potatoes.