Leg of Wild Boar

Unfold the boned leg and baste with the double juniper. Leave to stand for an hour, turning a few times to the other side, and halfway through sprinkle with crushed juniper berries, thyme and black pepper. Press spices into the meat. Place a few slices of bacon on the inside of the leg and roll it up tightly. Tie with unglued thread. Dry the outside, season lightly with salt and sear extensively on all sides in butter in a roasting pan. Cut onion into slices and fry briefly. Add red wine, place the remaining bacon sides on the roast. Stew in covered casserole for about 1 1/2 hours at low temperature. Turn the roast several times and put the bacon slices on top each time. Remove roast, discard bacon slices. Stir sour cream into the saucepan and season this sauce, strain through a sieve and serve separately.

Our tip: Use bacon with a subtle smoky note!

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