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Slow cooking (on the big day):
Preheat the oven to 130°C (fan oven if possible).
Remove the boar leg from the fridge to allow it to come to room temperature.
Remove the foil and place the whole garlic cloves around the meat. If you decide to use cinnamon, place a few petals on a plate to create a delicate infusion.
Brush the lamb with a little butter and then drizzle with olive oil.
Cook and monitor
. Cook at a low temperature for 4-5 hours, depending on the size of the thighs.
Base the meat regularly with sauce every 30 minutes to keep it tender and enhance its flavour.
Procedure
After cooking, place the leg under aluminium foil for 15 minutes before cutting. This allows the meat to rest and absorb the juices better.
Tips and combinations
: This leg of lamb goes perfectly with tender potatoes, homemade mashed potatoes or roasted vegetables.
For a more expressive marinade: add a tablespoon of balsamic vinegar or a drop of cognac to the honey-mustard mixture.
Cooking alternative: If you have a conventional oven, cover the dish with aluminum foil for the first two hours to prevent the meat from drying out.
One final piece of advice:
Boar legs increase in value when prepared with care and patience. Take the time to keep an eye on the cooking and seasoning to ensure the dish is a success.Ingredients
Serves 6 to 8:
1 wild boar leg (approx. 2 to 3 kg)
3 tablespoons honey (preferably forest or chestnut honey for stronger flavors)
2 tablespoons Dijon mustard
2 bay leaves
A few sprigs of fresh thyme and rosemary
1 head of garlic (divided into cloves, some peeled, some whole)
20g butter
Olive oil
Salt and pepper (adjust to taste)
A few flakes of a cinnamon stick (optional, for a slightly spicy accent) Prepare the marinade (the day before)
If necessary, clean the leg and prick it with pieces of peeled garlic.
Mix the honey and mustard in a bowl until smooth.
Gently coat the thigh with this mixture, paying particular attention to all sides.
Add salt, pepper, bay leaf and sprinkle the thyme and rosemary over the meat.
Place on a plate, cover with foil or a lid and marinate in the fridge for 24-48 hours.
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