1.5 kg leg of wild boar
500 ml game stock
400 ml grape juice
2 onions
3 carrots
2 tbsp cranberries
1 bunch parsley
1 tsp cloves
1 tsp garlic
1 tsp rosemary
1 tbsp olive oil
1 1/2 tsp salt
1/2 tsp pepper
Ready-made dumpling dough
100g butter
Preparation
Prepare the Monolith grill for direct heat and heat to 250 °C. Insert the Dutch oven and heat up briefly. Dice the carrots and onions. Add the olive oil to the Dutch oven and sear the leg of wild boar on all sides. Then set aside. Fry the onions, carrots and garlic in the Dutch oven, deglaze with grape juice and reduce slightly.
Return the leg of wild boar to the Dutch oven and season with game stock, cranberries, cloves, rosemary, salt and pepper. Close the lid and cook at approx. 140 °C for 1.5 hours. Shape the dumpling dough into balls.
After the cooking time, remove the meat from the bone and heat the lid of the Dutch oven. Pass the sauce through a sieve and bring to the boil with the butter. Melt the butter in the lid, fry the dumpling balls in it and smash. Turn over and brown on both sides.
Spread the meat over the dumplings and serve with the sauce and fresh parsley.
Enjoy your meal!
Julian Schmitt from the Hochtaunus district is an expert in fitted kitchens and has been a passionate barbecue enthusiast for years. On the Instagram account "@carnivorgrill", he shares his barbecue skills with his community and is constantly presenting new kamado creations using high-quality, regional and organic food.
