1 kg wild boar leg
150 g root vegetables
1 onion
¼ litre red wine
½ litre game jus, beef stock or water, or pour over the game marinade
Oil for frying
Zur RegionWieneralpen.at
Autumn dish
Level of difficulty: difficult
Braised wild boar roast:
1. Marinate the ready-to-cook wild boar leg in game marinade or use immediately.
2. Peel and roughly chop the onion and root vegetables.
3. Heat the oil in a braising pan and sear the wild boar leg on both sides. Remove from the pan and roast the root vegetables in it.
4. Pour in the marinade or stock.
5. Add the meat back to the pan.
6. Cover and braise in a preheated oven at 160 degrees for approx. 2 hours.
7. Turn occasionally and baste.
8. Remove the meat from the pan and purée the sauce.
9. Serve later with Jerusalem artichoke purée and medlars.
Jerusalem artichoke purée:
1. Set aside a small Jerusalem artichoke tuber for the garnish, slice thinly and deep-fry.
2. Peel thinly with a small sharp knife and chop coarsely.
3. Melt the butter in a tall saucepan, add the tubers and fry.
4. Season with salt and pepper, pour in water and cream, steam until soft and purée with a hand blender.
Pickled medlars:
1. Peel and pit the medlars.
2. Place the ingredients for the stock in a tall saucepan and bring to the boil.
3. Add the medlars and cook briefly.
4. Pour into sterile jars and seal, or enjoy immediately.
