Wild Boar Recipes
Essentially, wild boar meat should be treated similarly to venison. The meat of wild boar is game, and the carcass is hung for a week or more before jointing.
There are various meats which may be passed off as wild boar, but are in fact either the results of crossing wild boar with domestic pig, or feral pigs from Australia. The genuine article of pure wild boar has a unique and subtle flavour.
Roast Loin of Boar with Juniper Berries
Serves: 6
A boned and rolled loin of wild boar will feed about 2 adults per pound, and is delicious eaten hot or cold.
Ingredients :
- 3lbs boned and rolled loin of wild boar
Marinade
- 1/3 pt red wine
- 3tbsp vinegar
- 2 sliced carrots
- 1 sliced onion
- 2 shallots roughly chopped
- 2 crushed cloves of garlic
- 2 bay leaves
- small bunch parsley
- few sprigs fresh thyme
- few sprigs marjoram
- 9 whole juniper berries
- 2 tsp salt
Sauce :
- 3/4 pt stock
- 1oz flour
- 1 1/2 tbsp lard or olive oil
Method
Bring all the marinade ingredients to the boil, and simmer for 3 minutes. Leave to cool. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day. Remove the meat and wipe it dry. Place it in an oven-proof braising pan or heavy casserole dish over heat, and add the oil or lard. Brown the meat well and remove it from the pan. Bring the marinade to the boil in a second pan. Mix the fat and the flour into a roux in the pan, and strain over the hot marinade, stirring until smooth. Add enough warm stock to thin the mixture. Put back the meat, cover the pan and cook in a low oven (330 deg. F, 170 deg. C, gas 3) for 2 1/2 hours. Place meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.
Source : Wild Boar Recipe Book by Martin Knight
Wild Boar Casserole in rich Italian Sauce
Joint: Shoulder
Serves: 4-6
Ingredients
- 2 lb generous cubes trimmed wild boar shoulder 1 tablespoon flour
- 1/2 pt robust red wine
- 2-3 tbsp oil (or butter)
Marinade:
- 1 diced onion
- 2 cloves garlic
- 3-4 chopped sage leaves
- a good sprig finely cut rosemary leaves
- 2-3 cloves
- 2-3 crushed juniper berries
- 2 tbsp spiced vinegar or wine vinegar
- 2 tbsp spiced oil or olive oil
- 2 tbsp Marsala (optional)
- 2 tbsp robust red wine
- 1-2 teaspoonfuls salt
- plenty of pepper
Method
Mix the meat with all the marinade ingredients and marinade in a cool place for 24 hrs or up to 5 days. Drain from the marinade and pat dry. Heat the butter or oil in a heavy frying pan and fry the meat until brown all over, sprinkling the flour over to brown a little too. Do not overfill the pan or the meat may stew, not brown1 and keep the heat up. Remove from heat and place in the casserole, preferably earthenware. Deglaze the pan with the marinade and wine and pour over the meat. Cover closely, a layer of tinfoil or bakewell under the lid and cook in a very slow oven (130 C) for about 2-3 hrs until the meat is very tender and the sauce well reduced.
Cook with the lid off if not well reduced, for the sauce should be little more than a sticky substance that coats the meat. Degrease any excess fat and serve over polenta or noodles. This of course reheats and gets better and better.
Suggested wine: A good Italian red wine, probably a Borola, Bararesco or Chianti Classico.
Source: Game Cookery - Nicola Cox
Basket
Related Products
