Roasted Wild Boar Knuckle

Ingredients

• 1.5 kg wild boar knuckle (bone removed)
• 1 tsp peppercorns
• 5 juniper berries
• 1 parsley root
• 2 onions
• 3 Carrots
• 1 stalk leeks
• 1 tbsp Rapeseed Oil
• Salt
• 100 ml lingonberry juice
• 800 ml game stock
• 2 fresh bay leaves
• 4 thyme sprigs
• 1 tbsp canned wild lingonberries
• pepper (ground)

Instructions

1. 1.

   Rinse the meat and pat it dry. Crush peppercorns and juniper berries with a mortar, then rub them into the meat. Peel and dice parsley root, onions, and carrots. Clean, wash, and cut leeks into pieces.

2. 2.

   Oil a roasting pan, add the vegetables, and place the meat on top. Season with salt and roast in a preheated oven at 220 °C (convection 200 °C; gas: level 3–4) for about 20 minutes. Pour in the liquid and braise the meat at 120 °C (convection 100 °C; gas: level 1) for approximately 2½ hours, turning it occasionally and adding stock gradually. About 30 minutes before the end, add bay leaves and thyme to the roasting juices.

3. 3.

   Finally stir lingonberries into the sauce and season with salt and pepper. Serve the roasted wild boar knuckle.