Wild Boar In Sauce
From choclytcandy 16 years agoIngredients
- 5 1/2 pounds leg of wild boar shopping list
- 5 oz pancetta, sliced into strips shopping list
- 2 tbs butter shopping list
- salt and pepper shopping list
- For the Marinade: shopping list
- 2 carrots, chopped shopping list
- 2 onions, chopped shopping list
- 1 garlic clove, chopped shopping list
- 1 fresh flat-leaf parsley sprig, chopped shopping list
- 1 fresh thyme sprig, chopped shopping list
- 1 bay leaf shopping list
- 2 cloves shopping list
- 8 3/4 cups red wine shopping list
- 3/4 cup red wine vinegar shopping list
- 3 tbs olive oil shopping list
- salt and pepper shopping list
How to make it
- First make the marinade:
- Put the carrots, onions, garlic, parsley, thyme, bay leaf, cloves, wine, vinegar, and olive oil in a pan. Season with salt and pepper and bring to a boil, then lower the heat and simmer for 15 minutes.
- Remove the pan from the heat and let cool, then pour into a dish.
- Gently rub the leg of boar with salt and place in a cooled marinade, cover and let marinate in a cool place for 24 hours.
- Preheat oven to 400 degrees. Drain the meat, reserving the marinade, and pat dry with paper towels.
- Strain the marinade into a bowl. Place the meat in a roasting pan with the strips of pancetta and cook over medium heat, turning frequently, until browned all over. Add enough marinade to half-cover the meat and transfer to the oven.
- Roast, turning occasionally for 1 3/4 hours, covering the roasting pan with foil halfway through the cooking time.
- Remove the meat from the roasting pan and keep warm.
- Add the remaining marinade and cook over high heat until reduced by half, then puree the mixture with a hand-held blender.
- Season with pepper, remove from the heat and stir in the butter in small pieces at a time.
- Serve the wild boar with the sauce.
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
- mrjwjohnson Delmar, MD
- scottfrance Clermont Ferrand, FR
- choclytcandy Dallas, Dallas
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
This sounds like a great recipe.I don't have any wild boar but I think this recipe would be good for any dark meat pork like the blade end, shoulder (picnic), Boston Butt ("Pulled Pork" roast) or legs(fresh ham).
Thanks JJ
mrjwjohnson in Delmar loved it
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