Leg of wild boar with quinces and red cabbage

Name: Leg of wild boar with quinces and red cabbage
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 2 kg Boneless leg of wild boar (to be released by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Thyme; 2 TABLESPOONS Oil; 1/4 l Rosé wine; 1/2 l Meat broth (instant); 2 Bay leaves; 6 Juniper berries; 4 Pear Quinces; 7-10 Tbsp Juice of 1 untreated lemon; 50 g Sugar; 20 g clarified butter; 2 (720 ml each) Glasses of red cabbage; 30 g Flour; 125 g Whipped cream; 7-10 Tbsp Parsley and thyme; 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 8

2 kg Boneless leg of wild boar (to be released by the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Thyme
2 TABLESPOONS Oil
1/4 l Rosé wine
1/2 l Meat broth (instant)
2 Bay leaves
6 Juniper berries
4 Pear Quinces
7-10 Tbsp Juice of 1 untreated lemon
50 g Sugar
20 g clarified butter
2 (720 ml each) Glasses of red cabbage
30 g Flour
125 g Whipped cream
7-10 Tbsp Parsley and thyme
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry and rub with salt and pepper. Wash thyme, dab off leaves and place in the middle of the leg. Tie the meat with kitchen string. Heat the oil in a roasting pan and fry the meat thoroughly all around. Deglaze with wine and broth, add bay and juniper berries, bring to the boil, cover and leave to braise in a preheated oven (electric range: 200 °C/ gas: level 3) for 2 1/2 hours. In the meantime, wash, peel and quarter the quinces and remove the core.
2
Cut the quinces into thin slices. Boil up 1/4 litre of water, lemon juice and sugar. Steam quinces in it for about 5 minutes. Heat clarified butter. Add red cabbage and 1/8 litre quince juice. Simmer for about 5 minutes. Take the roast out and keep it warm. Stir flour and cream until smooth. Pour roast stock through a sieve into a pot, bring to the boil and thicken with the whisked flour. Let it boil well. Sprinkle meat with thyme, arrange on a plate with red cabbage, quinces and some sauce. Garnish with parsley as desired.
3
Take the roast out and keep it warm. Stir flour and cream until smooth. Pour roast stock through a sieve into a pot, bring to the boil and thicken with the whisked flour. Let it boil well. Sprinkle meat with thyme, arrange on a plate with red cabbage, quinces and some sauce. Garnish with parsley as desired. Add the rest of the sauce and quinces separately. Serve with small raw potato dumplings with dried porcini mushrooms
4
, dietary fibre 7 g