• 1 onion
• 2 carrots
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon peppercorns
• 2 sprigs thyme
• 6 juniper berries
• 2 bay leaves
• 2 tablespoons red wine vinegar
• 1 bottle dry red wine
• 1 young boar haunch (boneless, trimmed, 1600 grams)
For the garnish
• 3 tablespoons butter
• 2 teaspoons chestnut flour
• salt & freshly ground pepper
• 100 grams whipping cream
• 500 grams chestnuts (from a jar or vacuum packed)
For the marinade, peel the carrots and the onion, chop and brown lightly on all sides in 2 tablespoons oil in a saucepan. Add salt, pepper, thyme, juniper, bay leaves, vinegar and wine, allow to boil and simmer everything for about 15 minutes, then cool. Place the boar leg in a straight matching bowl and pour in the cooled marinade.
Cover and let marinate 1-2 days in a cool place, turning the leg occasionally. Remove the leg, drain and pat dry.
Preheat the oven to 180°C (approximately 350°F). Heat the remaining oil in a roasting pan and cook the leg on all sides, then pour in the marinade and cook in hot oven about 1 hours. Remove the roast from the roasting pan, cover and keep warm at 80-100°C (approximately 175- 210°F).
Strain the meat juices through a sieve into a large pot and let boil down rapidly while stirring to about 400 ml (approximately 1 2/3 cups). Melt 1 tablespoon butter in
a saucepan, stir in the chestnut flour and sweat briefly, then gradually stir in the hot marinade and let thicken.
Pour in the cream and season with salt and pepper.
Warm the chestnuts in the remaining butter. Serve the boar leg with chestnuts and sauce.