Leg of Wild Boar With

1 lemon w. Unhand. peel – grinded grinded – large, large, thin slices cling film, aluminum foil aluminum foil

Wild boar leg: from the butcher remove the final bone and chop the stilt. Skin wild boar leg, strip rosemary needles from stems. Prick leg several times on the round side and insert half of the needles into the pricks. Grind remaining rosemary needles, juniper berries and cardamom seeds released from capsules in hand blender. Peel and grate the ginger root and squeeze the juice through a dishpan into a suitable bowl. Rinse lemon, grate thinly and squeeze.

Stir juice of one lemon and zest, half of thyme, ginger juice, pepper, mustard, oil and herb mixture to make a paste.

Rub leg with paste, cover with plastic wrap and marinate overnight.

Clean, rinse and coarsely dice greens. Place half of the bacon slices on the juice pan. Place leg, round side down, on top. Evenly distribute greens cubes and bay leaves all around. Add the bones and the stilts. Season leg with salt and cover with remaining bacon slices.

Place the leg on the 2nd rack from the bottom in the oven and cook for half an hour in the oven heated to 250 degrees (gas 5). After half an hour turn down the temperature to 200 degrees (gas 3), pour the red wine and cook the leg of pork.

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