Leg of wild boar in Calvados cream

Name: Leg of wild boar in Calvados cream
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 6-8 Juniper berries; 2 Bay leaves; 6-8 Stem(s) Thyme; 1/2 TEASPOON pimento; 7-10 Tbsp Pepper; 1.8-2 kg Leg of wild boar (boneless); 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 1 collar Soup Greens; 2 medium-sized onions; 5-7 TABLESPOONS Calvados or Brandy; 1 glass (400 ml) Game fund; 2 Branches of rosemary; 4 discs Bacon; 100-150 g Whipped cream; 1 heaped tbsp. flour; 7-10 Tbsp Fig, thyme and rosemary

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

6-8 Juniper berries
2 Bay leaves
6-8 Stem(s) Thyme
1/2 TEASPOON pimento
7-10 Tbsp Pepper
1.8-2 kg Leg of wild boar (boneless)
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
1 collar Soup Greens
2 medium-sized onions
5-7 TABLESPOONS Calvados or Brandy
1 glass (400 ml) Game fund
2 Branches of rosemary
4 discs Bacon
100-150 g Whipped cream
1 heaped tbsp. flour
7-10 Tbsp Fig, thyme and rosemary

Directions

1
Crush juniper. Crumble laurel. Wash thyme, pluck. Mix everything with pimento and pepper. Wash the meat, dab dry and rub it in. Cover and chill overnight.
2
Heat the clarified butter in a frying pan. Salt the meat and fry it all around. Clean, wash and coarsely chop the greens. Peel and quarter onions. Fry both with
3
Deglaze with Calvados, game stock and approx. 1/8 l water. Wash and add rosemary. Cover roast with bacon. Cover and braise in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 1 1/2 -1 3/4 hours. Add stock more often and pour on some more water if necessary
4
Fry the roast open for about 15 minutes. Keep warm. Sieve the stock, add cream. Stir flour and 2 tbsp. water until smooth. Stir into the stock, simmer for 4-5 minutes and season to taste. Arrange everything and garnish. Red cabbage and croquettes are delicious with it
5
Drink: strong red wine