Roast wild boar with quince and apple sauce, croquettes and Brussels sprouts

Name: Roast wild boar with quince and apple sauce, croquettes and Brussels sprouts
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1.25 kg Boneless leg of wild boar (to be released by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON clarified butter; 500 ml Vegetable broth; 1 Bay leaf; 2 Branches of rosemary; 5 Juniper berries; 1 kg Brussels sprouts; 1 medium-sized apple; 1 package (450 g) frozen croquettes; 1/2 glass (225 g) Quince jelly; 3 TABLESPOONS Balsamic cream; 1-2 TEASPOONS Cornstarch; 3 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1.25 kg Boneless leg of wild boar (to be released by the butcher)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON clarified butter
500 ml Vegetable broth
1 Bay leaf
2 Branches of rosemary
5 Juniper berries
1 kg Brussels sprouts
1 medium-sized apple
1 package (450 g) frozen croquettes
1/2 glass (225 g) Quince jelly
3 TABLESPOONS Balsamic cream
1-2 TEASPOONS Cornstarch
3 TABLESPOONS Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Oil
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry and rub with salt and pepper. Tie meat into shape with kitchen string. Heat clarified butter in a roaster. Brown the meat thoroughly all around.
2
Deglaze with broth. Add bay leaf, rosemary and juniper and bring to the boil. Cover and braise in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Wash and clean the Brussels sprouts.
3
Cook the Brussels sprouts in boiling salted water for 18-20 minutes. Wash and halve apple and remove core. Cut apple quarters into small cubes. Fry deep-frozen croquettes in a little oil according to the instructions on the packet in a pan until crispy and keep warm.
4
Remove the roast from the oven, remove kitchen string and keep warm. Pour the roast stock through a sieve into a small pot and measure 250 ml (fill up with water if necessary). Stir in jelly, balsamic cream and apple cubes and let simmer for about 5 minutes.
5
Mix the starch and 3 tablespoons of water and stir into the sauce. Bring to the boil while stirring and simmer for about 1 minute. Season to taste with salt and pepper. Drain the sprouts. Melt butter until light brown and toss the sprouts in it.
6
Season to taste with salt, pepper and nutmeg. Cut the roast open. Serve roast with Brussels sprouts, croquettes and apple sauce.