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
For the marinade:
175ml red wine
3 tablespoons red wine vinegar
2 sliced carrots
1 sliced onion
2 shallots roughly chopped
2 cloves of garlic crushed
2 bay leaves
Small bunch parsley
Few sprigs fresh thyme
Few sprigs marjoram
9 whole juniper berries
2 teaspoons salt
For the sauce:
3/4 pt stock
1 oz flour
1 tablespoon lard or olive oil

METHOD

  1. Bring all the marinade ingredients to the boil, and simmer for 3 minutes then leave to cool.
  2. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade.
  3. Leave for 2 or 3 days, turning the meat twice a day.
  4. Remove the meat and wipe it dry.
  5. In a flameproof heavy casserole dish, add the oil or lard and brown the meat well on all sides. Then remove it from the pan.
  6. Bring the marinade to the boil in a second pan.
  7. Add the flour to the fat in the casserole dish and work into a roux.
  8. Strain the hot marinade into the roux, stirring until smooth.
  9. Add enough warm stock to thin the mixture.
  10. Return the meat to the casserole, cover and cook at 170ºC/Gas 3 for 2 -3 hours.
  11. Place meat on a serving dish.
  12. Skim off the fat and serve sauce in a jug.

Download this recipe card

Download all of Graig Farm's Christmas Recipes