Hearty, aromatic and festive – a classic for connoisseurs
A perfect dish for those who want to combine wine and food at a high level. This tender wild boar leg with fruity cranberry jus and fluffy napkin dumplings combines rustic aromas with fine elegance. The roasted aromas of the meat, the sweet and sour fruit play of the cranberries and the buttery mildness of the dumplings create a fascinating balance between power and finesse. Ideal for showing off a strong red wine in the cold season – wine to eat in its most original form: earthy, sensual and harmonious.
Ideal wine accompaniment: Cabernet Sauvignon Stellenbosch WO (South Africa)
A Cabernet Sauvignon from Stellenbosch WO offers the perfect balance of fruit, spice and structure. Its notes of cassis, plum and blackcurrant harmonize excellently with the aromatic depth of wild boar meat. The fine woody notes and tannins pick up on the savory jus, while its elegant acidity keeps the dish alive. The wine brings power without heaviness and shows how excellently South African red wines can harmonize with game dishes. The warm climate of the Western Cape provides ripe fruit flavours that go perfectly with the fruity cranberry sauce – a noble companion that rounds off the dish.
Further wine recommendations for this dish
Merlot Colli Orientali del Friuli DOC (Friuli, Italy)
With its soft texture and the aromas of ripe plums, cherries and some chocolate, this Merlot ideally accompanies the juicy wild boar leg. The velvety tannins harmonize with the creamy consistency of the dumplings, while the fine spice complements the cranberry jus. An Italian classic for game dishes.
Syrah Saint-Joseph AOC (Rhône, France)
The Syrah from the northern Rhône brings peppery spice and notes of violets, blackberries and black pepper. Its earthy depth and fresh acidity reflect the court’s autumnal flavors, while its complexity elegantly supports the game flavor.
Blaufränkisch Eisenberg DAC (Burgenland, Austria)
This Blaufränkisch impresses with juicy berry aromas, mineral freshness and finely structured tannins. Its cool spiciness and lively acidity accentuate the fruit of cranberries. An ideal accompaniment if you want to accentuate the dish a little lighter and more precisely.
Malbec Mendoza DOC (Mendoza, Argentina)
A strong Malbec from the high altitude of Mendoza brings dark fruit, cocoa and spicy notes into play. Its full body and ripe structure blend perfectly with the rustic play of aromas of the wild boar. The wine is flattering and powerful at the same time.
Tempranillo Rioja DOCa (Rioja, Spain)
This elegant Spanish red wine convinces with aromas of cherries, vanilla and a hint of leather. Its gentle wood ripening and harmonious mouthfeel combine perfectly with the aromatic jus and the slight sweetness of the cranberries.
The recipe:
Wild boar leg with cranberry jus & napkin dumplings
Cooking utensils
- 1 Roaster
- 1 Pan
- 1 Pot
- 1 Kitchen twine
- 1 Sieve
- 1 Cutting board & knife
Ingredients
For the leg of wild boar:
- 800 g Wild boar leg Boneless
- 1 Onion
- 1 Carrot
- 1 Piece of celery
- 1 tablespoon tomato paste
- 200 ml Red wine
- 400 ml Game stock
- 1 sprig of rosemary
- 1 Bay leaf
- 1 Tbsp butter
- Salt Pepper
For the cranberry jus:
- 2 Tbsp cranberries Glass or fresh
- 1 tsp sugar
- 1 Tbsp red wine vinegar
- 100 ml Gravy from the braising stock
For the napkin dumplings:
- 4 stale bread rolls
- 200 ml Milk
- 2 Eggs
- 1 Tbsp butter
- 1 Small onion
- Parsley Nutmeg, salt, pepper
Preparation
Braise the leg of wild boar:
- Season the meat with salt and pepper, fry well in butter and set aside.
- Cut the onion, carrot and celery into pieces and fry in a roasting pan.
- Add the tomato purée, roast briefly and deglaze with red wine.
- Add the game stock, rosemary and bay leaf, place the leg in the pan, cover and simmer at 160 °C for 90 minutes.
Prepare the cranberry jus:
- Caramelize the cranberries with sugar and deglaze with vinegar.
- Stir in the gravy and reduce slightly until the jus is syrupy.
Shape the napkin dumplings:
- Cut the bread rolls into cubes and pour warm milk over them.
- Sauté the butter and onion in the pan, add, then mix in the eggs, spices and parsley.
- Shape the dough into a roll in cling film and cook in boiling water for 25 minutes.
Dressing:
- Slice the meat and serve with the jus and dumplings on warm plates.
Recommended sides:
- Red cabbage with apple
- Brussels sprouts with bacon
- Celery puree
