Roast wild boar with beans and chanterelles
easy
135 mins
135 mins
Ingredients
- 1 ready-to-cook leg of wild boar (approx. 1.2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4-5 Tbsp Oil
- 1 medium sized vegetable onion
- 2 medium-sized carrots
- 2 TABLESPOONS Flour
- 1 TABLESPOON Tomato paste
- 1 (0,75 l) bottle of dry red wine
- 8 Juniper berries
- 5 Cloves
- 2 Bay leaves
- 8 Peppercorns
- 750 g French beans
- 250 g Chanterelles
- 2 medium-sized shallots
- 50 g streaky smoked bacon
- 7-10 Tbsp Herbs
Directions
- 1
Wash the wild boar leg, dab dry and season with salt and pepper. Heat 2-3 tablespoons of oil in a casserole and fry the leg in it. Peel and roughly dice the onion and carrots.
- 2
Remove the club and put it aside. Fry the onion and carrots in the frying fat. Add flour and fry briefly. Add tomato paste, sweat briefly and deglaze with red wine. Place the leg with crushed juniper berries, cloves, bay leaf and crushed peppercorns in the casserole dish, cover and braise in the preheated oven (electric range: 225 °C/ gas: level 4) for approx. 1 3/4 hours.
- 3
Gradually pour about 1/2 litre of water over the roast. In the meantime clean, wash and drain the beans. Clean, wash and drain the chanterelles. Cook the beans in boiling salted water for about 15 minutes.
- 4
Take out, rinse in cold water and let it drain. Peel and finely dice the shallots. Heat 1 tablespoon of oil in a pan and fry the beans in it. Add the shallots and fry them.
- 5
Season with salt and pepper. Finely dice bacon. Heat 1 tablespoon of oil in a pan and fry the bacon in it. Add chanterelles and season with salt and pepper. Remove the leg and keep warm.
- 6
Season sauce with salt and pepper. Cut the leg open and arrange on a plate with beans, chanterelles and sauce. Garnish with herbs.
Nutrition Facts
700 kcal
18 g
24 g
75 g
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