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Wine with food – wild boar leg with cranberry jus and napkin dumplings on a rustic wooden table with Cabernet Sauvignon

Wild boar leg with cranberry jus & napkin dumplings

A festive game dish with autumnal elegance. Tender braised leg of wild boar meets a fruity cranberry jus and fluffy napkin dumplings. The strong flavor of the meat is perfectly complemented by the sweet and sour freshness of the cranberries. Ideal with a structured red wine such as Cabernet Sauvignon from Stellenbosch WO, which brings power and elegance to the glass.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Main course
Cuisine European, Festive
Servings 2 Servings
Calories 890 kcal

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

Nutritional values per portion

Calories: 890kcalCarbohydrates: 45gProtein: 65gFat: 42g
Keyword Autumn, Festive dish, Game, Red wine, Wine with food
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