Roast wild boar leg with Juniper and seasoned root vegetables in puff pastry

Ingredients for Roast wild boar leg with Juniper and seasoned root vegetables in puff pastry

Instructions for Roast wild boar leg with Juniper and seasoned root vegetables in puff pastry

To prepare the Roast wild boar leg with Juniper and seasoned root vegetables in puff pastry recipe, please follow these instructions:

Turn on the oven at 170 deg C alm. oven.

Peel and cut parsley roots and carrots into sticks, and chop the onions.

Roast wild boar leg with Juniper: take 1/5 of the vegetables and grate them in from a little oil together with thyme and Rosemary. Add the red wine and let it boil the vegetables and the wine Came up. in a heat-proof platter.

Brown Mallet of wild boar and rub it into the Juniper, lemon zest, minced garlic, salt and pepper.

Put the roast on red wine grøntsagerne and fry the mallet in the oven for 2-2 ½ hour or core temperature at 72 degrees (C).
Pour a little cloud over the roast every 15 minutes, and add a little more water if the red wine boils too much into.

Let the roast rest for 30 minutes before slicing.

Term cloud into a saucepan, cream fat and season with sugar, lemon juice, salt and pepper.

Seasoned root vegetables in puff pastry: Blanch the rest of the vegetables in salted water. Let them cool off.
Turn the vegetables in chopped tarragon, capers, sour cream, one of the egg yolks, salt and pepper.

Place the thawed puff pastry and roll it out to twice the size. Share the puff pastry into two parts.

Put the vegetables in one of the pieces of dough. Brush the edges with egg yolk and put the other on top, squeeze the ends together with a fork. Brush with egg yolk.

Unscrew the oven at 200 degrees c.
Behind the puff pastry for 15 minutes, or until the dough is nice Golden.

Tips:
As a replacement for 38% sour cream can be used Nico Cuisine 8% or 15%.