Slow roast wild boar leg
When trying to make a wild boar leg I got for a birthday, I tried to follow a bit of Mediterranean style. I used stronger flavors, heavier red wine, but at the same time, I made it with Nordic vegetables. I found very small, thin-shelled turnips in a supermarket, which taste great without peeling. I prepared the meat at 165 degrees under a foil cover for 6 hours, then removed the foil, raised the temperature to 180 degrees, and let the meat brown for an additional hour on each side.
Preparation time: 30 min preparation, 7 hours baking
Level: average
Serves: four to six
Ingredients:
One wild boar leg, about 4-5 kg
1 bottle of red wine
1.5 kg of small turnips
1 kg of carrots
2 garlic, leave the nails with the peel
1 large onion cut into slices
3 decent branches of rosemary
1 teaspoon thyme
1 teaspoon fennel seeds
For seasoning black pepper and sea salt
2-3 tablespoons of cooking oil for browning
Preparation:
1. Brown the wild boar leg in the pan from all sides if possible and place in a high-edge oven mold
2. Peel the vegetables, pour into the mold, add the garlic cloves with the peel and the onion slices
3. Rub the meat on all sides with fennel seeds, thyme, black pepper, and salt
4. Shake the pepper and salt over the vegetables as well.
5. Pour at least half a bottle or more of red wine over the meat
6. Cover the food with foil and bake in the oven at 165 degrees C for 6 hours
7. By this time, the meat should be almost tender. Remove the foil, raise the oven temperature to 180 degrees and cook the meat, turning it occasionally for another hour.
8. While the meat is “resting”, pour the broth and wine from the mold into a separate pot, add a little flour dissolved in water and bring to boil to make the sauce a little thicker.
9. Serve with lemon slices that can be squeezed onto the meat. I ate this meat with raw salad (romaine lettuce, tomatoes, basil, parsley, avocado, parmesan, balsamic and olive oil).
Ready !!
