Leg of Wild Boar

Rub the leg heartily with salt and pepper and fry it in the very hot fat in the roasting pan for 10 minutes. Next, add the chopped vegetables, diced onion and crushed peppercorns. Let it brown for another 10 minutes. Next, pour the white wine and put in the stove heated to 220o C.

Gradually pour the hot beef broth over it, ladling it over frequently. After about half an hour, pour the yogurt, mixed with the starch powder, over the leg. Cook the leg for about 1 to 1 1/2 hours. When cooked, remove the leg from the roaster and keep it warm. Boil off the stock, sieve it, heat it again and thicken it with the flour (mixed in a little cold water). Make 5 min, fold in 2 to 4 tbsp of currant jelly over low heat and perhaps season strongly with salt and freshly ground pepper. Cut the leg into slices and bring to the table – with the sauce in a separate container.

Carbohydrates 2, 3 g Dietary fiber

Tip: Use creamy natural yogurt for an even finer result!

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