Wild Boar in Burgundy Root Cream Sauce

Remove the wild boar leg and prepare it for roasting. Clean the celery, carrots, leeks, turnips and onions, remove the skin and dice.

Season the boar leg with salt, season with pepper and rub with thyme and a little bit of mustard. Lightly pour the oil, put the root vegetables aside for a short time, in the meantime put the meat in the preheated oven at 220 °C, after one hour turn the boar leg and add the prepared root vegetables. The temperature can be reduced a little bit, with juniper, new spice and bay leaves cook leisurely until soft. Once the meat is tender, wrap in foil and rest. Pour red wine over the roast residue and reduce, dust lightly with flour, add game broth or possibly water and blend in a blender jar. Season the Burgundy root sauce with whipped cream and cranberries, season with salt.

Remove the crust from the rolls, cut into cubes and soak in milk. Beat the butter until creamy and fold in the egg yolks. Fold in beaten egg whites of 2 egg whites, spread on a buttered napkin, roll up tightly and tie well at the ends. Make the napkin dumplings in salted water for half an hour. Or wrap in plastic wrap and poach at 100 degrees for 50 min.

Recipe: Toni Mörwald Internet: http://www. Mörwald. At

Our tip: Use lovely red wine for a sweet

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