Roast wild boar with red cabbage and dumplings

Name: Roast wild boar with red cabbage and dumplings
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Boneless leg of wild boar (to be released by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 5 Stem(s) Oregano; 2 TABLESPOONS clarified butter; 400 ml dry red wine; 2 Bay leaves; 1 Cinnamon stick; 10 Juniper berries; 1 TABLESPOON Instant clear broth; 1 (approx. 1 kg) small head red cabbage; 2 medium-sized onions; 2 Star Anise; 6-8 TABLESPOONS Cider vinegar; 2-3 TABLESPOONS Sugar; 2/3 package Dumpling powder "half & half"; 3 Shallots; 100 g Breakfast bacon in slices; 1 Apples; 200 g Currant Jam; 25 g Butter; 1 TABLESPOON Breadcrumbs; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Küchnegarn

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Boneless leg of wild boar (to be released by the butcher)
7-10 Tbsp Salt
7-10 Tbsp black pepper
5 Stem(s) Oregano
2 TABLESPOONS clarified butter
400 ml dry red wine
2 Bay leaves
1 Cinnamon stick
10 Juniper berries
1 TABLESPOON Instant clear broth
1 (approx. 1 kg) small head red cabbage
2 medium-sized onions
2 Star Anise
6-8 TABLESPOONS Cider vinegar
2-3 TABLESPOONS Sugar
2/3 package Dumpling powder "half & half"
3 Shallots
100 g Breakfast bacon in slices
1 Apples
200 g Currant Jam
25 g Butter
1 TABLESPOON Breadcrumbs
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Küchnegarn

Directions

1
Wash the meat, dab dry and rub with salt and pepper. Wash the oregano and put something aside for garnishing. Pluck off the rest and put it in the middle of the leg. Tie the meat into shape with kitchen string.
2
Heat 1 tablespoon of clarified butter in a roasting pan and fry the meat thoroughly all around. Deglaze with 200 ml wine and 500 ml water. Add 1 bay leaf, cinnamon stick and 6 juniper berries, bring to the boil, stir in broth.
3
Cover and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/2 hours. Clean the red cabbage, quarter it and cut out the stalk. Peel and chop the onions.
4
Heat 1 tablespoon of clarified butter in a saucepan and fry the onions until transparent. Add red cabbage, 1 bay leaf, 4 juniper berries, aniseed stars and 200 ml red wine. Season with vinegar, salt and sugar. Bring to the boil and simmer covered for about 45 minutes.
5
Stir the dumpling powder into 500 ml water. Leave to swell for 10 minutes. Peel shallots and cut into slices. Remove roast from the oven. Remove kitchen string. Put bacon slices on the roast. Put shallots in the stewing liquid.
6
Cook open at the same temperature for a further 30 minutes. Form 8 dumplings from the potato dough. Put the dumplings in plenty of boiling, slightly salted water and bring to the boil briefly. Cook in an open pot at low heat for about 20 minutes.
7
Peel and quarter the apple, remove the core, cut the fruit flesh into pieces and add to the red cabbage with jam. Cook for another 15 minutes. Heat butter and fry breadcrumbs in it. Take out meat, put sauce in a pot, bring to the boil and thicken with sauce thickener, season with salt and pepper.
8
Season the red cabbage once more. Remove the dumplings with a skimmer and let them drip off. Cut the roast open. Arrange roast with dumplings, sauce and red cabbage. Pour crumb butter over the dumplings.
9
Garnish with oregano set aside.