Name: Braised Haunch of Young Wild Boar with Forest Tips
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 6 Portionen
Ingredients: 1.5 kg Haunch of young wild boar, with bone; 2 Becher Spruce, fir tips, young, green shoots; 400 Milliliter Game stock; 6 x Potatoes, waxy; 1 Bündel Colorful salad, whatever grows and is in season; 1 Schuss Olive oil; 1 Schuss Raspberry vinegar; 1 Teelöffel Liquid honey; 1 Teelöffel Mustard; 1 x Salt; 1 x Pepper; 1 x Sugar; 1 Stück Butter

Cook Time

2 h 40 min

Servings

Difficulty

Medium

Prep Time

40 Min

Description

This recipe for braised haunch of young wild boar with forest tips is a real highlight for special occasions! The haunch is first seared and then braised with fresh spruce and fir tips in the Thermomix®, which gives it an incomparable aroma. I like to serve it with waxy potatoes and a colorful seasonal salad. The preparation takes a while, but the result is worth the effort. A hearty dish that tastes particularly good in autumn and winter and is perfect for a festive menu. This dish is always a hit with me!

Ingredients (13 ingredients)

1.5 kg Haunch of young wild boar, with bone
2 Becher Spruce, fir tips, young, green shoots
400 Milliliter Game stock
6 x Potatoes, waxy
1 Bündel Colorful salad, whatever grows and is in season
1 Schuss Olive oil
1 Schuss Raspberry vinegar
1 Teelöffel Liquid honey
1 Teelöffel Mustard
1 x Salt
1 x Pepper
1 x Sugar
1 Stück Butter

Preparation (7 steps)

Prepare haunch of young wild boar

Season the haunch of young wild boar with salt and a little sugar and let it rest briefly. Sear all over on the grill over direct heat. Do NOT perform this step in the Thermomix®!

Prepare spruce and fir tips

Harvest, wash and drain the spruce and fir tips. Do NOT perform this step in the Thermomix®!

Sauté and deglaze spruce tips

Thermomix® Setting

2 min/248°F/Speed 1 120

Put the butter in the mixing bowl and melt for 3 min./120°C/speed 1. Add spruce and fir tips and sauté for 2 min./120°C/speed 1. Season with sugar and then deglaze with game stock.

120

Braise haunch

Place the haunch in a large Dutch Oven on the spruce tips, close the lid and braise for one and a half hours at about 150 degrees Celsius. If necessary, add liquid. Do NOT perform this step in the Thermomix®!