Leg of Wild Boar

Cut the leg of wild boar lengthwise, remove the bones. Tie the boned leg with a cotton thread.

Pour the ingredients of the marinade into a large bowl. Put the leg in and leave to cool for 24 hours. The leg should be completely covered by the liquid. During this time, turn a few times to the other side.

A day later, remove the meat, rub dry and rub with herb salt. Sieve the marinade (do not pour away!) and drain the vegetables well. Preheat the oven to 200 °C. Heat the lard in a pan and brown the leg on all sides. Add the vegetables, sauté as well and pour 1/2 liter of marinade. Add the brown bread, let it bubble up, cover the roast with the bacon. Put the lid on and stew for 2-1/2 to 3 hours until tender. During this time, keep turning the meat to the other side and adding the bacon again. gradually pour in the remaining marinade. Keep the roast warm in opened and turned off stove.

Pour the sauce into a saucepan, add orange zest and mustard, boil well. Pass everything through a sieve, put it again in the Reindl form. Squeeze 2 oranges, add the juice to the Reindl Form and season well with salt and freshly ground pepper.

Peel the remaining oranges, remove the white skin and fillet the orange.

Remove bacon and spaghetti from the leg, cut the roast, baste with the sauce.

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