Braised wild boar leg with mulled wine cherries, napkin dumplings and bacon wrapped beans



Wild boar
with bone, about 4 kg
clarified butter

1 celeriac
2 bars of leek
1/2 cauliflower
2 large onions
2 cloves of garlic
1/2 bunch of parsley
3 big carrots
2 big tomatoes
50 g of tomato paste

0.75 l of strong red wine
1 l of mulled wine
2 star anise
4 cloves
10 black peppercorns
2 bay leaves
1 cinnamon stick
4 juniper berries
3 sprigs of thyme
2 glasses of cherries (morello cherries)
50 g dark chocolate
Salt and black pepper a. d. Mill

250 g dry rolls or white bread
1/2 bunch of parsley
250 ml of milk
1 large shallot
50 g of butter
2 eggs
Salt and black pepper a. d. Mill
Grated nutmeg

Bacon-wrapped beans
250 g of bacon in slices
150 g of grated rusks
2 eggs
Salt and black pepper a. d. Mill
50 g of butter

Oval stainless steel roaster with stainless steel lid

€ 102.30*


Estimated preparation time: 200 Minuten
Difficulty: difficult

Wild boar leg and sauce:
Clean the braised vegetables and cut into pieces about 10 cm in size. Rub the wild boar leg with salt and pepper. Heat butter lard in the large oval roasting pan and sear the lard sharply from all sides. Then put aside in the cast cover.
Roast the braised vegetables in the roasting pan with the lard of claret. Add the spices and sauté briefly. When the vegetables are roasted brown, deglaze with 800 ml of mulled wine.
Add the red wine, the juice of the cherries and ½ liter water and bring to a boil. Put the cherries in 200 ml of mulled wine.
Place the wild boar leg in the roasting pan carefully and cover with braised vegetables. Cover the roasting pan with the glass lid and let it stew in the oven at 150 ° C circulating air for about 3 hours. Possibly. after two hours, remove the glass lid to reduce fluid.
Then carefully remove the leg from the roasting pan and warm it up. Put the gravy in a strainer and collect the sauce in a saucepan. Boil the sauce again, season with salt and pepper and reduce to the desired consistency. Add the chocolate in small pieces and stir. Finally, bring the cherries briefly with the mulled wine until the liquid is reduced. Now add directly to the sauce.

Cut the dried rolls into 1 cm x 1 cm cubes. Roast one half of the bread crumbs in the stainless steel lid or a pan with the finely diced shallot in butter until golden-brown. Then add it to the unroasted crumbs. Roughly chop the parsley. Bring the milk to a boil and sprinkle the shallot and parsley over the chopped bread. Then season with salt, pepper and nutmeg. Separate the eggs and beat the egg whites until stiff. Lift the egg yolk and the egg whites under the breadcrumbs and let rest for about 45 minutes. Bring salted water to a boil in a saucepan or roasting pan. Mix the breadcrumbs and process into two rolls with a diameter of approx. 4-5 cm. Finally roll these rolls into a dry cloth and tie them together with a twine. Then cook for about 10 minutes in boiling water.

Bacon-wrapped beans
Wash the beans and blanch for about 3 minutes in boiling water, then quench in ice water and pat dry. Now roll in 10 beans each in 2 slices of ham. Melt the rolls, turn in beaten egg and bread with the grated rusk. Now heat some butter in a pan and fry the breaded bean wrap in gold-brown. Season with salt and pepper. Just before serving, cut the rolls straight at the ends and cut diagonally in the middle.