Summary

Ingredients

• 1 kg wild boar leg
• 30 g lard
• 250 ml red wine
• 1 bacon rind
• 1 onion (s)
• 500 g mushrooms (forest mushrooms)
• 250 g sour cream
• 1 tablespoon jelly (currant jelly)
• salt and pepper
• 1 carrot (s)
• 1 small celeriac
• 1 bay leaf
• 5 juniper berries
• 3 clove (s)

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Instructions

1. Rub the leg with salt and pepper. Heat the lard in a saucepan and fry the meat in it. Pour in the red wine and cook the meat for about an hour in the oven preheated to 180-200 °, basting regularly. If necessary, add a little water. Put on the bacon rind.
2. Peel and dice the onions, carrots and celery. Sweat in the roasting set and cook the spices (in a tea infuser) for 10 minutes. Take out the meat and the spiced egg. Strain the sauce through a sieve and put it back in the saucepan.
3. Rub the forest mushrooms with kitchen paper, clean and cut into small pieces. Add to the sauce with the currant jelly and simmer for a few minutes. Salt, pepper and refine the sauce with sour cream.
4. This goes well with Thuringian dumplings and red cabbage.
5. You can also use creme fraiche instead of sour cream.