Leg of wild boar with white cabbage slices

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash the fruit and soak in 1/2 litre of hot water. Wash wild boar leg, dab dry, rub with salt, pepper and finely crushed juniper. Put the meat in a roaster. Pour hot clarified butter over it. Cover and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 2 1/2-3 hours. During the braising time, gradually pour on the wine. Clean and wash the greens.

2. 2

   Reserve 2 carrots and 1 stick of leek for the vegetables. Coarsely chop the remaining soup vegetables. Add the soup greens and baked fruit with the liquid to the meat 1 hour before the end of the cooking time. In the meantime, stir the dumpling powder into 3/4 litre of cold water and let it swell for 10 minutes. Wash parsley, chop finely and stir into the dumpling mixture. Form small dumplings from the dumpling dough with moistened hands. Bring salted water to the boil. Leave the dumplings to simmer for about 20 minutes at low heat. Clean the cabbage, cut into thin slices, wash and remove the stalk so far that the slices just hold together. Steam cabbage in boiling salted water for 12-15 minutes. Cut carrots and leek into small cubes and add to the cabbage 5 minutes before the end of the cooking time. Remove the meat and keep warm. Remove the roast stock with 1/2 litre of water, put it in a pot and puree everything.

3. 3

   Leave the dumplings to simmer for about 20 minutes at low heat. Clean the cabbage, cut into thin slices, wash and remove the stalk so far that the slices just hold together. Steam cabbage in boiling salted water for 12-15 minutes. Cut carrots and leek into small cubes and add to the cabbage 5 minutes before the end of the cooking time. Remove the meat and keep warm. Remove the roast stock with 1/2 litre of water, put it in a pot and puree everything. Season sauce with salt and pepper. Arrange meat, vegetables and dumplings on a plate. Froth butter. Pour over vegetables and meat. Sprinkle meat with pepper. Garnish with parsley. Add sauce extra

4. 4

   Season sauce with salt and pepper. Arrange meat, vegetables and dumplings on a plate. Froth butter. Pour over vegetables and meat. Sprinkle meat with pepper. Garnish with parsley. Add sauce extra

Nutrition Facts

KCAL
980 kcal

CARBS
72 g

FATS
21 g

PROTEINS
113 g