Roast wild boar with Brussels sprouts

Name: Roast wild boar with Brussels sprouts
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 2 kg Leg of wild boar (boneless); 2 Garlic cloves; 3-4 Tbsp medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 5–10 g dried porcini; 1 collar Soup Greens; 3 medium-sized onions; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1/4 l dry red wine; 1–2 Bay leaves; 5–6 Juniper berries; 1 Star Anise; 1 kg Brussels sprouts; 500 g Carrots; 2-3 TABLESPOONS Butter; 3-4 Tbsp Currant Jelly; 3 coated tablespoons of cornflour; 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

2 kg Leg of wild boar (boneless)
2 Garlic cloves
3-4 Tbsp medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
5–10 g dried porcini
1 collar Soup Greens
3 medium-sized onions
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1/4 l dry red wine
1–2 Bay leaves
5–6 Juniper berries
1 Star Anise
1 kg Brussels sprouts
500 g Carrots
2-3 TABLESPOONS Butter
3-4 Tbsp Currant Jelly
3 coated tablespoons of cornflour
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry and cut off any fat. Tie the roast into shape with kitchen string. Peel garlic, chop finely and mix with mustard. Season with salt and pepper. Spread the meat with it and at least
2
Leave to soak for 30 minutes.
3
Pour 3/4 l hot water over the mushrooms and let them swell for about 20 minutes. Peel or clean, wash and chop the soup greens. Peel onions and dice 2 of them.
4
Heat the oil in a frying pan. Fry the meat thoroughly all around. Take out. Fry the soup greens and onion cubes in hot frying fat. Briefly sauté the tomato paste. Stir in mushrooms together with soaking water and wine, bring to the boil.
5
Add meat and spices. Cover and stew gently for about 2 hours.
6
Clean and wash the Brussels sprouts. Peel, wash and slice the carrots. Chop the remaining onion very finely.
7
Cook the Brussels sprouts in boiling salted water for about 15 minutes. Heat butter. Brown onion and carrots in it. Season with salt. Pour in about 100 ml water, bring to the boil. Steam covered carrots for 8-10 minutes.
8
Drain the Brussels sprouts and add to the carrots. Season with a little nutmeg.
9
Remove meat from the roaster and keep warm. Sieve the stock, bring to the boil and stir in the jelly. Stir starch and 5-6 tablespoons of water until smooth. Bind the stock with it. Season to taste with salt and pepper. Arrange everything.
10
Croquettes or boiled potatoes taste good with it.