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Cooking
Wild Boar Haunch with Potato-Pumpkin Purée
· 4 servings
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.
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.
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.
Roast
Roast in a preheated oven at 180°C for 1.2–2 hours. Once the meat is tender, remove it from the braising liquid and blend the liquid until smooth.
Serving
Serve with mashed potatoes. Salt the potatoes and boil them. Drain the water and mash the potatoes with butter and a little milk.