Leg From the Wild Boar

Clean, rinse and coarsely chop the greens, remove the skin from the onion, and cut into rings. Rinse the wild boar leg with cold water, place in a large baking dish, add the onions, greens, bay spice, rosemary and a stalk of thyme.

Mix the red wine with the vinegar essence and pour over the meat. Cover with a kitchen towel or possibly cling film and leave in a cool place for 24 hours – turning the meat to the other side a couple of times during this time.

Remove the leg from the marinade and dry it. Heat the clarified butter in a large roasting pan, brown the meat on all sides, season with salt and pepper. Add the marinade and steam everything together with the lid closed for a good two and a half hours. Ten minutes before the end of the cooking time, sprinkle the leaves of the second thyme stem on the roast.

In the meantime, clean and rinse the Brussels sprouts and cook them in boiling salted water for fifteen minutes.

Caramelize the sugar in a frying pan, extinguish with orange juice, and stir until the sugar is dissolved. Toss the well drained chestnuts in it.

Remove roast from roasting pan and keep warm. Pour the stock through a sieve into a saucepan, add an eighth of a liter of water and bring to a boil. Add whipping cream, stir in sauce binder and bring to a boil again.

Arrange the roast on a platter with the vegetables, garnish with orange slices and marjoram.

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