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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Cooking the wild boar leg in red wine
The wild boar leg should have been soaked all night or more in a marinade.
Take it out of the marinade and keep it aside.
Take it out of the marinade and keep it aside.
Filter 2 ladles of the marinade into an empty casserole.
Put the wild boar leg in a large cast iron cooking pot.
Put the wild boar leg in a large cast iron cooking pot.
Distribute the potatoes, peeled onions, baby carrots, chopped carrot and chopped mushrooms around and on top of the wild boar leg.
Add the filtered marinade, the wild boar stock and the red wine.
Add the filtered marinade, the wild boar stock and the red wine.
Cook at low heat for 2-3 hours.
Preparing a mushroom carrot sauce
Chop the mushrooms, grate the carrots and chop the onions as shown.
Combine all in a small casserole, add the olive oil, cover and cook at low heat until all ingredients are soft.
Use the immersion blender to mix all ingredients. Add the wild boar stock and mix again.
Heat the sauce and thicken it with flour diluted in water: put 2 tablespoons of flour in an empty glass of water. Put enough water to cover the flour and mix into a homogeneous paste. Add water to fill the glass and stir again with a spoon until smooth.
Pour the contents in the boiling stock and keep stirring a few moments until the sauce gets thick.
Adjust the sauce with salt, pepper, ginger, etc. to taste.
Use the immersion blender to mix all ingredients. Add the wild boar stock and mix again.
Heat the sauce and thicken it with flour diluted in water: put 2 tablespoons of flour in an empty glass of water. Put enough water to cover the flour and mix into a homogeneous paste. Add water to fill the glass and stir again with a spoon until smooth.
Pour the contents in the boiling stock and keep stirring a few moments until the sauce gets thick.
Adjust the sauce with salt, pepper, ginger, etc. to taste.
