Wild boar leg with rose hip sauce

Tip: tap a step to mark it as done.

1. Stud the meat with bacon

   Trim the silverskin from the meat. Cut the bacon into thin strips. Using a sharp knife, make deep slits in the meat and insert the bacon strips. Season the meat with salt and pepper and rub with the crushed juniper berries.

2. Brown the meat and vegetables

   Heat the lard in a roasting pan or ovenproof pot and brown the meat on all sides. Remove the meat. Cut the carrots, parsley root, celery root, and onions into pieces and add them to the pan drippings. Cook the vegetables until golden brown.

3. Braise in the oven

   Place the meat on the vegetables, add the bay leaves and allspice, and pour in the wine and broth. Cover and braise in an oven preheated to 160 °C (325 °F) for 2 to 2.5 hours, until the meat is tender. Baste occasionally with the pan juices and add water as needed. Wild boar must be cooked through, with an internal temperature of at least 71 °C (160 °F).

4. Make the sauce

   Remove the meat and keep it covered and warm. Remove the bay leaves and allspice from the pan juices, then blend the vegetables and juices until smooth. Mix the cream with the flour, then stir it into the sauce along with the rose hip jam. Simmer, stirring constantly, for 5 to 10 minutes, until the sauce thickens. Season with salt and lemon juice.

5. Serve

   Slice the meat across the grain, spoon the rose hip sauce over it, and serve with bread dumplings.

Tip: If you have time, let the meat rest overnight in the refrigerator in red wine with sliced onion and juniper berries, then use the wine as the braising liquid.

This recipe was translated from the Slovak original: Diviačie stehno na šípkovej omáčke