Wild Boar Leg with Potato and Pumpkin Purée
·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.
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.
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.
Into the oven
Bake in a preheated oven at 180°C for 1.2–2 hours. Once the meat is tender, take it out of the braising liquid and blend the liquid until smooth.
Serving
Serve with mashed potatoes. Salt the potatoes and boil them. Drain off the water and mash the potatoes with butter and a little milk.