wild boar leg (3kg incl. bone)
1 fresh chilli
Salt & pepper
100g butter & flour (for the gravy)
put the herbs and spices in a large bowl and add olive oil, then turn the roast in the mixture a let it rest there for 1-2 hours
Put the roast on a bed of carrots, saddlery, and onions. Add some 500ml of broth. Then put the roast pan it into the oven for 7-8h at 80 degrees celsius. If your roast is smaller, leave it for only 6-7h in the oven. The slow cooking technique makes the meat juicy and tender at the same time. Every 1-2 hours put a little broth over the roast to add liquid to keep the roast juicy and have enough liquid for the gravy.
Take out the roast pan, put the roast on a plate and cover it with aluminium foil to keep it warm. Pass the vegetables & liquid through a sieve and only keep the liquid. Melt the butter in a pot, and add 30-50g flour. Heat until the mixture is golden and then add the liquid from the roast. Stir the gravy until it is has the texture you like.
Cut your roast and serve it with a pear topped with lingonberry jelly and the vegetables you favour ( this time I took caramelised potatoes and broccoli)