Wild Boar Leg in Rosehip Sauce

Clean the leg of wild boar well (remove the skin), wash and pat dry. Sauté the larded onion in melted butter until browned all over. Boil about 400 ml of water with red wine, vinegar, the larded onion and the remaining ingredients to make a marinade and place the leg of boar in the boiling marinade. Marinate overnight. The next day, cook in the pickle until tender, about 1 1/2-2 hours. Allow drumstick to cool in the pickle. Strain pickle, degrease and reduce to about 200 ml. Meanwhile, remove wild boar meat from bone, cut into bite-sized pieces and add to reduced stock. Heat the meat and thicken the sauce with rosehip jam.

Preparation Tip:

RECOMMENDATION: Quince red cabbage, Bohemian potato dumplings

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