ROAST LOIN OF BOAR WITH JUNIPER BERRIES

Ingredients

• 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/Sauce:
• 1/3 pt red wine
• 3/4 pt stock
• 3 tbsp vinegar
• 1 oz flour
• 2 sliced carrots
• 1 1/2 tbsp lard or olive oil
• 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

Directions

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.

Serves 6.

Submitted 6/13/05.
Source: Wild Boar Recipe Book by Martin Knight
Submitted By: Meryl
merstarunicorn11@hotmail.com
ROAST LOIN OF BOAR WITH JUNIPER BERRIES