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

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min

Leg of wild boar With pistachios (6-8 people):

Napkin Knot After Grandma Mina (4 people) 300:


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: