Roasted wild boar leg

Prepare a cooked marinade: In a frying pan, heat the olive oil and fry the onions, shallots and carrots.

Wet with red wine and vinegar.

Add the bouquet garni, garlic, cloves and sugar. Add salt and pepper.

Cook for 30 minutes over low heat.

Remove the haunch of the thin membranes that cover it. Place the haunch in an earthen dish and cover it with the marinade once it is perfectly cooled (if like me, you do not have a dish big enough for the marine haunch properly, use the crisper of your refrigerator).

Cover and marinate in a cool place for 24 hours.

At the time of preparation, remove the haunch from the marinade, drain and sponge it.

Preheat the oven to 180 ° C (thermostat 6). Brush the haunch with butter and season with salt and pepper. Place in a dish with 2 thyme sprouts and bake. Count 20 minutes of cooking per pound (2 hours for this leg of 3 kg). Water the haunch regularly and turn it occasionally. Add some water during cooking if the juice is not enough.

To finish

Meanwhile, start preparing the sauce: pour the marinade into a saucepan and let it reduce until you get about a glass of sauce.

Spread it in Chinese to get rid of the aromatic filling and reserve it.

Prepare a spoonful of butter, carefully mixing a tablespoon of flour and butter.

At the end of cooking, remove the wild boar from a serving dish.

Pour the reduced marinade into the dish to mix with the boar’s cooking juices and scrape the bottom of the dish with a spatula.

Filter the sauce again and place it in a saucepan over medium heat.

Add the butter to the sauce.

Stir well with a wooden spoon and let the sauce thicken for a few minutes.