At a glance
This autumn-inspired game dish requires a bit of planning—you're marinating the wild boar haunch the evening before so the meat becomes tender and flavorful. The next day involves searing and slow-roasting for about two hours until everything falls apart beautifully, while you finish things off with a smooth, rich sauce. It all comes together with a velvety potato-pumpkin purée for a cozy, warming meal that's worth the wait.
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Marinade
The evening before, peel one onion and the root vegetables, chop them, and fry in lard. Pour in the red wine, turn off the heat, and let the marinade cool. Add the meat to the cooled marinade.
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Sear the meat
The next day, chop the second onion and fry it in a large cast-iron pot. Take the meat out of the marinade, add it to the onion, and sear it quickly on all sides.
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Finish the sauce
Pour in the marinade and add salt, pepper, tomato paste, and plum jam. Stir well, then top up with stock or water so the meat is fully covered.
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