Leg of Wild Boar with Napkin Dumplings According to Grandma Mina’s Recipe

A wonderful recipe for all strawberry lovers!

Score the leg along the bone. Remove the bone and coarsely chop with a kitchen cleaver. Remove excess fat and sinew from the meat. Break open the cardamom pods and remove the seeds. Crush peppercorns and roast with cardamom and pistachios in frying pan without fat for 30 seconds. Cool, coarsely grind in a moulinette or possibly pound in a mortar.

Stir through in a baking bowl with honey and 3 tbsp olive oil.

Season the leg all over with salt and pepper. Fill with 2/3 of the spice paste and press lightly until smooth. Tie the leg with spaghetti.

Coarsely chop onions, roughly dice carrots. Heat oil in a roasting pan. Fry the leg in it at high temperature until light brown. Remove, roast the bones in the roaster over medium heat for five min. Add onions, carrots and juniper berries and roast for another five minutes. Add the paradeis pulp and fry for 30 seconds. Fill up with stock and 200 ml of water. Pour in the roasted leg repeatedly and cook in the heated oven on the 2nd rack from the bottom for 1 hour and 50 min at 150 °C with the lid closed.

Turn several times to the other side and baste with liquid.

Take out the cooked leg. Keep warm wrapped in aluminum foil when the stove is turned off. Pour the meat juices through a sieve into a saucepan, boil until reduced by half and mix with the liquid dissolved in a little cold water.

Related Recipes:

Leg of Venison Stewed in Red WineRemove the meat from the bone, cut and clean. (Venison leaf can also be steamed. This is dissolved from the... Venison Leg with MushroomsPut the spices in a saucepan with the water, boil once and infuse over medium heat for 10 min. Set saucepan... Sauerbraten From the Leg of Wild Boar1. 2 days before mix vinegar and red wine. Remove the peel from the carrots and celery and cut into 1 cm... Stewed GoatRemove the skins and tendons from the goat leg, carefully score it between each strand of muscle and push in a... Breton Leg of Lamb – Gigot d’Agneau a La BretonnePerhaps your new favorite bean dish: Boil the beans, soaked for one night, together with the bunch of herbs in... Braised Leg of Lamb with Fiery CouscousSeason the leg of lamb on all sides and fry in olive oil. Roast the vegetables and add the paradeis pulp. 2... Leg of Wild Hare with Kitchen Herb Bread StuffingFry the shallot, raw ham, leek and garlic in the hot butter. Add the white bread cubes and mix well away from... Sauerbraten From the Deer with Currant Sauce- *(*) Sauerbraten from the deer with currant sauce and cranberry buns. Put all the ingredients to the marinade... Heidschnuck Leg with Herbs(*) e.g. sage, rosemary, thyme, parsley, mint, chives, marjoram Preparation (marinating the meat): Skin... Stuffed Leg of Lamb with Mustard Crust1. for the filling, cut white bread with crust into pieces. Cut shallots lengthwise into slices. Chop 2 cloves...