Roasted Wild Boar
The wild boar meat is free of harmful substances and comes from species-appropriate husbandry, which is a definite plus for many people. beta-carotene from the carrots gives us a fresh skin stone. Onions and leeks provide sulphides (secondary plant substances), which not only make up the smell but also effectively combat pathogens.
Compared to the domestic pig, the wild boar tastes a little spicier and more intense. The wild boar season begins as early as June and ends in January. If you buy the meat directly from the hunter, you should ask if the meat has been checked for trichinae.
A creamy mashed potato and broccoli au gratin (omit the curry dip) goes well with the leg.
- 1 ½ kilograms Leg of Wild Boar (with bone)
- 1 tsp peppercorns
- 5 Juniper berries
- 1 Parsnip
- 2 onions
- 3 carrots
- 1 stalk Leeks
- 2 Tbsps vegetable oil
- 150 milliliters dry Red wine
- 750 milliliters Game stock
- 2 fresh bay leaves
- 4 sprigs thyme
- 1 Tbsp lingonberry (from glass jar)
- freshly ground peppers
Preheat oven to 220°C (approximately 425°F).
Rinse meat and pat dry. Crush peppercorns and juniper berries in a mortar and rub onto meat. Peel parsnip, onions and carrots. Finely dice.. Rinse leek and cut into pieces.
Grease a roasting pan with oil. Add vegetables and meat. Season with salt and cook for about 20 minutes. Pour in wine and let simmer at 120°C (approximately 250°F) for 2 1/2 hours. Turn meat over as needed and baste with stock. Add bay leaves and thyme with about 30 minutes of roasting time left.
Finally, stir lingonberries into sauce and season with salt and pepper. Slice meat and serve with vegetables and sauce.