:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/n6H-G4j2EW1dYIWgkraD/a7ddd6b4b8535066d82279c8f41303.png "Wild Boar Leg with Sauce")
Source: Dietmar Rauscher for Alamy Stock
Wild Boar Leg with Sauce
A delicious wild boar leg, slowly roasted until it is tender and juicy. This hearty and relaxing dish is perfect for cold winter evenings and special occasions.
Ingredients
For the wild boar ham
- 1 Piece Wild boar leg (approx. 2-2.5 kg)
- 2 tbsp olive oil
- 3 Bunch rosemary
- 5 Cloves Garlic (sliced)
- 1 TL salt
- 1 TL pepper
For the sauce
- 1 Mug red wine
- 1 Mug beef broth
- 1 tbsp With
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh thyme
- 2 tbsp cornstarch (optional, for thickening)
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Directions
For the wild boar leg recipe, first preheat the oven to 220 degrees Celsius.
Rub the wild boar leg with olive oil, salt, and pepper. Add the rosemary sprigs and sliced garlic cloves.
Roast the leg in the preheated oven for about 30 minutes, until it's browned and crispy.
In the meantime, make the sauce in a pan on the stove. Combine red wine, broth, honey, Dijon mustard and chopped thyme and bring everything to a boil.
After roasting for 30 minutes, pour the sauce over the shank and reduce the oven temperature to 180 degrees Celsius. Continue roasting, and occasionally baste the shank with the sauce, until it is tender. This should take another 2 to 2.5 hours.
After roasting, let the wild boar leg rest for 15 minutes before serving.
Serve the wild boar leg with the sauce and side dishes of your choice. Bon appetit!
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