Summary

Ingredients

• 2 ½ kg game meat (1 leg wild boar, boneless)
• 10 carrot (s)
• 1 celery root / s
• 4 stalks leek
• 3 onion (s) (vegetable onions)
• 500 ml vegetable stock (1 teaspoon instant in water)
• 150 g ham, diced
• 3 teaspoons jelly (e.g. cranberry, currant or strawberry jelly)
• 3 teaspoons tomato paste
• 1 liter red wine, medium dry
• 2 gingerbread (sauce gingerbread)
• Spice mix (meat seasoning)
• Spice mix (wild spice)
• Clarified butter

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Instructions

1. Wash and clean the carrots, celery stalks and leeks and cut into pieces approx. 5-7 cm long. Peel and chop the onions and place in an extra bowl.
2. Rub the leg of wild boar with meat seasoning and sear it in a roasting pan with clarified butter. When the leg is browned all around, remove it from the roaster and place the finely chopped onions and ham in the same. As soon as the onions are translucent, add the jelly to the roaster to caramelize. When it is dissolved, add the tomato paste and stir. Now add the root vegetables and let them take some color while stirring slowly. Deglaze with the vegetable stock and place the leg on the vegetable bed. Pour 1 liter of red wine on top. Put the lid on and let it simmer gently on the roasting zone at a low temperature for approx. 90-100 minutes.
3. Then remove the leg and pour the remaining roast contents into a bowl using a colander (coarse sieve). Put the vegetables from the colander in a bowl and keep warm. Put the sauce back in the roaster and season with game seasoning. Add the sauce gingerbread and bring to the boil briefly while stirring. Put the leg in the roasting pan again for approx. 10 minutes to warm up.
4. Potato dumplings also taste particularly good.