Ingredients — what you'll need
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- 1 piece Parsley root
- 150 milliliter Red wine
- 10 gram Salt
- 20 gram Plum Jam
- 10 gram Fresh Whole Milk (3.5% Fat)
- 2 piece Fresh Thyme
- 2 piece Fresh Rosemary
- 1 piece Carrot
- 3 piece Yellow Onion
- 5 gram Black Pepper
- 30 gram Tomato Paste
- 10 gram Unsalted Butter
- 200 gram Type B Potatoes – Side-Dish (Salad) Potatoes
- 600 milliliter Wild Boar Leg
Step-by-step method
At a glance
This slow-braised wild boar dish requires planning ahead—you'll marinate the meat overnight before searing and braising it low and slow for about two hours until it's fall-apart tender. The payoff is a rich, silky sauce that you'll blend smooth, paired with creamy mashed potatoes for an elegant autumn dinner 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, then pour in the red wine and turn off the heat. Let the marinade cool completely, then add the meat to it.
Ingredients
- 600 milliliter Wild Boar Leg
- 2 piece Yellow Onion
- 1 piece Carrot
- 1 piece Parsley root
- 150 milliliter Red wine
- 2 piece Fresh Rosemary
- 2 piece Fresh Thyme
2/5
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 hard on all sides.
Ingredients
- 1 piece Yellow Onion
3/5
Finish the sauce
Pour in the marinade, add salt, pepper, tomato purée and plum jam. Stir well and top up with stock or water so the meat is fully submerged.
Ingredients
- 5 gram Salt
- 5 gram Black Pepper
- 30 gram Tomato Paste
- 20 gram Plum Jam