Summary

Ingredients

• 1 kg leg wild boar (s)
• 1 bulb garlic
• 1 sprig rosemary
• some oyster sauce
• 2 apples, tart ones
• 2 onion (s), red
• 2 sprigs lemon thyme
• some sugar, brown
• 1 lime (s), juice and zest
• 3 tablespoon, heaped coconut milk, the solid
• 6 tablespoon, heaped mayonnaise
• 2 tomato (s)
• 1 avocado (s)
• 150 g cheddar cheese in one piece
• 6 brioche buns

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Instructions

1. Remove any tendons from the leg of wild boar, pepper well and then lard well all over with cloves of garlic and rosemary. Then rub the oyster sauce well. Fry in the oven at 180 degrees or indirectly in the kettle grill for about 1 hour using a meat thermometer until the core temperature is 75 degrees.
2. In the meantime, dice the apples and red onions. Place in a pan with a little rapeseed oil and fry until golden brown, then reduce the heat a little. Pluck the lemon thyme and add to the pan. Sprinkle with a little brown sugar and let everything caramelize well. Reduce compote-like and season with a little lime juice and zest, as well as salt and pepper.
3. Mix the solid part of the coconut milk with the mayonnaise and add lime juice to taste. Pepper to taste.
4. Cut the tomatoes and avocado into very fine slices. Coarsely grate the cheddar. Cut the brioches open and toast them lightly. Spread a little coconut mayonnaise on the lower half.
5. Cut the leg of wild boar into very fine slices and place generously on the mayo. Sprinkle with the cheddar cheese and place in the oven while it is still warm so that the cheese melts. Cover with tomato and avocado slices and pour a good dollop of apple and onion jam on top.
6. Fix each with a bamboo skewer.