Leg of Wild Boar in Red Wine Sauce

Rinse the leg, dry it, season it heartily with slaz and pepper. Finely chop the marjoram, thyme, peeled clove of garlic, lemon zest and caraway seeds. Rub the leg with the herb mixture. Put clarified butter in a roaster form and color the wild boar leg in it. Clean onions, carrots and celery and cut into fine cubes, add to the meat and sweat briefly. Add the paradeis pulp and fry. Stir in the flour, extinguish with the red wine and fill up with the clear soup. Stir in the cherry jelly and fruit vinegar and sczhmor the roaster and its contents in the oven at 180 °C for about 90 minutes.

Then remove the meat and keep warm. Strain the sauce. Cut mushrooms into slices and sauté in butter, add pitted cherries. Add mushrooms and cherries to the sauce, let it boil up and season.

Arrange the meat and cover with the sauce and bring to the table.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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