Braised wild boar roast with croquettes

Name: Braised wild boar roast with croquettes
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 2 kg Leg of wild boar (boneless); 2 Garlic cloves; 3-4 Tbsp medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 g dried porcini; 1 collar (approx. 600 g) Soup Greens; 4 Onions; 4 Carrots; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 300 ml dry red wine; 1 Star Anise; 2 dried bay leaves; 6–7 Juniper berries; 3 TABLESPOONS Butter; 2 packets (450 g each) frozen Brussels sprouts; 100 g Berry jelly (e.g. currant); 3-4 Tbsp Cornstarch; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

2 kg Leg of wild boar (boneless)
2 Garlic cloves
3-4 Tbsp medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 g dried porcini
1 collar (approx. 600 g) Soup Greens
4 Onions
4 Carrots
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
300 ml dry red wine
1 Star Anise
2 dried bay leaves
6–7 Juniper berries
3 TABLESPOONS Butter
2 packets (450 g each) frozen Brussels sprouts
100 g Berry jelly (e.g. currant)
3-4 Tbsp Cornstarch
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry, cut off fat as desired. Tie roast together with kitchen string. Peel garlic and chop finely. Mix with mustard and season with salt and pepper, brush the roast with it, let it stand for about 30 minutes
2
In the meantime, pour 800 ml of boiling water over the mushrooms and leave to stand for about 20 minutes. Peel or clean, wash and chop the soup greens. Peel and roughly dice 2 onions
3
Heat the oil in a frying pan. Fry the meat for 5-6 minutes, turning it over, and take it out. Add the soup greens and coarsely diced onions to the hot frying fat and fry for 4-5 minutes, turning over. Stir in tomato paste and fry briefly. Deglaze with mushrooms, mushroom stock and red wine, bring to the boil. Add the meat, aniseed, bay leaf and juniper, cover and stew for 1 3/4-2 hours
4
Finely dice the remaining onions. Peel and wash the carrots and cut them diagonally into thin slices. Heat butter in a pot. Add 200 ml water, onions and unfrozen Brussels sprouts, cover and stew for 7-8 minutes. Add carrots and steam for another 10 minutes, season with salt and pepper. Remove meat and keep warm. Pass the stock through a sieve into a pot. Stir in jelly, bring to the boil. Mix starch with a little water, thicken the simmering stock slightly, season with salt, pepper and possibly sugar. Arrange meat, vegetables and sauce. Serve with croquettes
5
Waiting time approx. 20 minutes