Roast Wild Boar with Quince
Ingredients
- Ingredients
- 1 kilogram Leg of Wild Boar (trimmed)
- 10 fresh bay leaves
- 2 rosemary
- 1 tsp peppercorns
- 6 Juniper berries
- 1 Parsnip
- 200 grams Celery
- 2 onions
- 2 carrots
- 2 garlic cloves
- 2 Tbsps vegetable oil
- salt
- 100 milliliters Port wine
- 250 milliliters Red wine
- 400 milliliters Game stock
- 1 Tbsp lingonberry
- peppers
- 2 Quince
- 2 Tbsps butter
- 2 Tbsps honey
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Rinse the boar meat, pat dry and unfold so it lays flat. Spread out the bay leaves and rosemary on the meat and roll up, then tie with kitchen twine to secure. Crush the peppercorns and juniper berries with a mortar and rub the meat with it.
Peel and dice the parsnip, celery, onions, carrots and garlic. Brush a roasting pan with oil, arrange the vegetables in the pan and place meat on top. Season with salt and roast in the preheated oven for about 30 minutes. Pour in the port and red wine and continue to cook at 160°C (approximately 325°F) for about 2 hours more.
During cooking, turn the meat over once and pour in the broth as needed. Finally, stir in the cranberries and season with salt and pepper. Peel the quince and slice thinly. Melt the butter and swirl the quince in it to coat. Add the honey and simmer for 4-5 minutes on low heat. Place the wild boar on a preheated platter and garnish with the quince. Serve the rich pan sauce with braised vegetables separately.
