Eifel roast wild boar

Name: Eifel roast wild boar
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1 Leg of wild boar (2 kg; have it boned); 4 TABLESPOONS Juniper brandy; 4 Juniper berries; 1/2 TEASPOON Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 30 g clarified butter; 2 Onions; 1/4 l Red wine; 150 g ripened cream; 5-6 Tbsp dark sauce thickener

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1 Leg of wild boar (2 kg; have it boned)
4 TABLESPOONS Juniper brandy
4 Juniper berries
1/2 TEASPOON Marjoram
7-10 Tbsp Salt
7-10 Tbsp white pepper
30 g clarified butter
2 Onions
1/4 l Red wine
150 g ripened cream
5-6 Tbsp dark sauce thickener

Directions

1
Roll up meat, tie up. Pour 2 tablespoons of juniper brandy over it. Crush juniper berries. Rub roast with juniper, marjoram, salt and pepper. Place in a roasting pan. Heat fat, pour over and fry on all sides. Chop the onions and sauté.
2
Deglaze with 1/8 litre water and wine and stew covered for about 2 1/2 hours. Turn now and then, gradually pour on 1/2 litre of water. Remove the roast. Sieve the stock, bring to the boil and season to taste. Add sauce thickener and stir in cream. Arrange everything and pour the remaining brandy over the roast before serving. Potatoes, Brussels sprouts and cranberries are delicious with it