Stuffed Leg of Wild Boar

For the marinade: remove the skin from the onion and carrot and coarsely chop, crush the garlic clove. Put in a large bowl with the rest of the marinade ingredients and the leg and refrigerate for 24 hours with the lid closed.

For the filling: meat for the filling through the grinder form, medium slice, or possibly chop very small and mix with the breadcrumbs. Chop chestnuts into coarse cubes, halve pistachios lengthwise, crush juniper berries. Mix everything together with the goose liver pieces or possibly pâté in a large baking bowl with the cognac and season strongly with salt and freshly ground pepper.

Preheat the stove to 180 °C.

Remove leg from marinade, dry and add stuffing (stuffing in place of bones). Tie into a roast. Season all around with salt and season with pepper.

French Roast Variation (firm very pink meat):

Oil a shallow roasting pan and pour in the roast. Put 50 g butter flakes on the leg and then put in the stove form for 50 min. During this time, turn the leg to one side and the other. After 30 minutes add the vegetables from the marinade and roast them.

When the leg is ready, remove the roaster from the stove and keep the meat warm on a plate. Put the roaster on and extinguish with the marinade, reducing the whole by 2/3. At the end add the currant jelly and season. Strain the sauce through a fine sieve and put it into a saucepan.

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