Oven-baked Obélix wild boar leg Ingredients: 30 g of - butter pepper salt - 1 - 2.5 kg wild boar - 250 g of - breast bacon 1/2 salt cut into pieces - 15 cl of - madeira - 50 g of - pine nuts - 50 g of - currants - 1 tablespoon of - starch For the marinade - 3 - carrots - 1 - onion - 30 cl of - thyme oil - 3 - cloves - 45 cl of - vinegar - 3 - shallots - 1 clove of - bay leaf garlic - 1.5 l of -white wine.
Utensils： 1 Oven - 1 sauté pan - 1 Chinese - 1 casserole - 1 brush - 1 saucepan - 1 baking tray - 1 Kitchen whisk - Buy 1 aluminum - 1 kitchen scale - 1 dish -
Total time:
1h40
Preparation:
40 min -
Cooking:
1 hour
Phase 1
The marinade:
Phase 2
cut the carrots, shallots, onion and garlic into thin strips. Heat 3 tablespoons of oil in a frying pan, melt the vegetables, add the herbs and drizzle with the vinegar and white wine. Cook covered and at a low simmer for 30 minutes. Let cool then add the rest of the oil.
Phase 3
Coat the haunch with salt, put it in a dish, sprinkle it with the marinade. Leave to marinate in a cool placefor 4 days, turning the meat frequently.
Phase 4
4 days later:
Phase 5
Drain the haunch and pass the marinade through a strainer. Keep the marinade on one hand and the vegetables and herbs on the other.
Phase 6
Preheat the oven to 200°C.
Phase 7
Brown the haunch in a casserole dish with the bacon.
Phase 8
Put it in a baking dish and water it with the marinade which should come to half its height. Save the rest of the marinade.
Phase 9
Cook for 1 hour 15 minutes, turning the meat frequently. Halfway through cooking, cover with a sheet of aluminum foil.
Phase 10
When the haunch is cooked, pour the cooking juices into a saucepan and keep the meat warm. Add the rest of the marinade and the aromatics to the pan. Evaporate until only half of the liquid remains.
Phase 11
Heat the grapes in hot water, untildrop them. Dissolve the starch with 2 tablespoons of cold water. Cool the Madeira, toast the pine nuts. Cut the butter into pieces.
Phase 12
Pass the sauce over another pan. Add the pepper, Madeira, grapes, pine nuts and starch.
Phase 13
Stir over high heat until the sauce thickens. Remove from the heat, add the pieces of butter, whisking quickly. Serve the haunch immediately with the sauce.
Phase 14
This dish is famous with cranberries.
Phase 15
Enjoy.
Utensils： 1 Oven - 1 sauté pan - 1 Chinese - 1 casserole - 1 brush - 1 saucepan - 1 baking tray - 1 Kitchen whisk - Buy 1 aluminum - 1 kitchen scale - 1 dish -
Total time:
1h40
Preparation:
40 min -
Cooking:
1 hour
Phase 1
The marinade:
Phase 2
cut the carrots, shallots, onion and garlic into thin strips. Heat 3 tablespoons of oil in a frying pan, melt the vegetables, add the herbs and drizzle with the vinegar and white wine. Cook covered and at a low simmer for 30 minutes. Let cool then add the rest of the oil.
Phase 3
Coat the haunch with salt, put it in a dish, sprinkle it with the marinade. Leave to marinate in a cool placefor 4 days, turning the meat frequently.
Phase 4
4 days later:
Phase 5
Drain the haunch and pass the marinade through a strainer. Keep the marinade on one hand and the vegetables and herbs on the other.
Phase 6
Preheat the oven to 200°C.
Phase 7
Brown the haunch in a casserole dish with the bacon.
Phase 8
Put it in a baking dish and water it with the marinade which should come to half its height. Save the rest of the marinade.
Phase 9
Cook for 1 hour 15 minutes, turning the meat frequently. Halfway through cooking, cover with a sheet of aluminum foil.
Phase 10
When the haunch is cooked, pour the cooking juices into a saucepan and keep the meat warm. Add the rest of the marinade and the aromatics to the pan. Evaporate until only half of the liquid remains.
Phase 11
Heat the grapes in hot water, untildrop them. Dissolve the starch with 2 tablespoons of cold water. Cool the Madeira, toast the pine nuts. Cut the butter into pieces.
Phase 12
Pass the sauce over another pan. Add the pepper, Madeira, grapes, pine nuts and starch.
Phase 13
Stir over high heat until the sauce thickens. Remove from the heat, add the pieces of butter, whisking quickly. Serve the haunch immediately with the sauce.
Phase 14
This dish is famous with cranberries.
Phase 15
Enjoy.