Roasted Wild Boar Leg with Apricots

Ingredients

• 1.2 kg boneless, trimmed freshling leg
• Salt
• black pepper (freshly ground)
• Sweet Paprika Powder
• 2 onions
• 2 carrots
• 100 g parsley root
• 1 stalk leek
• 3 tbsp vegetable oil
• 2 thyme sprigs
• 1 bay leaf
• 500 ml wild stock
• 1 kg apricots
• 1 tbsp butter
• 1 tsp Honey

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with both top and bottom heat.

2. 2.

   Wash, pat dry, and tie the leg with kitchen twine like a roulade. Season with salt, pepper, and paprika. Peel or trim the onions, carrots, parsley root, and white part of the leek, then roughly cube them.

3. 3.

   Heat oil in a roasting pan and sear the meat on all sides. Add the vegetables briefly and sauté. Toss in thyme and bay leaf, then roast in the preheated oven for about 1 hour, basting with wild stock every now and then.

4. 4.

   Remove the roast from the oven and untie the twine. Strain the pan juices through a fine sieve and reduce slightly.

5. 5.

   Wash about 800 g apricots, halve them, pit them, and return them with the reduced pan juices and meat to the roasting pan. Roast for an additional ~30 minutes, seasoning with salt and pepper as needed.

6. 6.

   Wash, trim, and finely dice the green part of the leek. Wash, halve, pit, and dice the remaining apricots. Sauté both in hot butter with honey for about 4 minutes, then season with salt.

7. 7.

   Take the meat out of the oven, let it rest briefly, then slice and arrange on a platter with the apricots, pan juices, and leek‑apricot mixture.

8. 8.

   Serve with optional parsley potatoes as desired.