7-hour wild boar leg Ingredients: 10 sprigs of - parsley - 1 - onion - 2 - bay leaves - 2 sprigs of - thyme - 1 bottle of - Corbières wine - 1 tablespoon of - flour - 15 cl of - crème fraîche - 1 tablespoon of - olive oil, pepper, salt - 1 - 2 kg wild boar.
Utensils: 1 casserole dish - 1 oven oven - 1 set of 3 frying pans - 1 skimmer - 1 kitchen whisk - buy 1 kitchen scale - 1 dish -
Total time:
7h15
Preparation:
15 min -
Cooking:
7 h
Phase 1
To make this reThis requires using an ovenproof cast iron casserole dish.
Phase 2
Preheat the oven to 180°C (thermostat 6).
Phase 3
Brown the haunch in the casserole dish with the olive oil.
Phase 4
When it is golden brown, stop cooking.
Phase 5
Place the chopped onion, finely chopped parsley, bay leaf and thyme around the haunch.
Phase 6
Salt, pepper then add the entire bottle of wine.
Phase 7
Place the closed casserole dish in the oven.
Phase 8
Every hour, open the casserole dish and carefully turn the haunch.
Phase 9
After 5 hours, if the meat is already very tender, stop the oven and leave the casserole dish in for another 2 hours: cooking will continue slowly while the oven cools.
Phase 10
When serving at the table, carefully remove the haunch from the casserole (you can use a paddle or a large skimmer) and put itin a previously heated serving dish.
Phase 11
Dissolve the spoonful of flour in half a glass of water.
Phase 12
Place the casserole dish on the heat, add the crème fraîche then the diluted flour.
Phase 13
Whisk the sauce until thickened.
Phase 14
Coat the meat with sauce and serve immediately.
Utensils: 1 casserole dish - 1 oven oven - 1 set of 3 frying pans - 1 skimmer - 1 kitchen whisk - buy 1 kitchen scale - 1 dish -
Total time:
7h15
Preparation:
15 min -
Cooking:
7 h
Phase 1
To make this reThis requires using an ovenproof cast iron casserole dish.
Phase 2
Preheat the oven to 180°C (thermostat 6).
Phase 3
Brown the haunch in the casserole dish with the olive oil.
Phase 4
When it is golden brown, stop cooking.
Phase 5
Place the chopped onion, finely chopped parsley, bay leaf and thyme around the haunch.
Phase 6
Salt, pepper then add the entire bottle of wine.
Phase 7
Place the closed casserole dish in the oven.
Phase 8
Every hour, open the casserole dish and carefully turn the haunch.
Phase 9
After 5 hours, if the meat is already very tender, stop the oven and leave the casserole dish in for another 2 hours: cooking will continue slowly while the oven cools.
Phase 10
When serving at the table, carefully remove the haunch from the casserole (you can use a paddle or a large skimmer) and put itin a previously heated serving dish.
Phase 11
Dissolve the spoonful of flour in half a glass of water.
Phase 12
Place the casserole dish on the heat, add the crème fraîche then the diluted flour.
Phase 13
Whisk the sauce until thickened.
Phase 14
Coat the meat with sauce and serve immediately.