Recipe

Wild Boar In Sauce Recipe

	Choclytcandy / All my dishes 11 months ago The Silver Spoon is Italy's best-selling cookbook for over fifty years. Prep:1440m Cook:120m Servings:12	Choclytcand
	wild boa in sauce

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mrjwjohnso

Ingredients

5 1/2 pounds leg of wild boar

5 oz pancetta, sliced into strips

2 tbs butter

salt and pepper

For the Marinade:

2 carrots, chopped

2 onions, chopped

1 garlic clove, chopped

1 fresh flat-leaf parsley sprig, chopped

1 fresh thyme sprig, chopped

1 bay leaf

2 cloves

8 3/4 cups red wine

3/4 cup red wine vinegar

3 tbs olive oil

salt and pepper

Directions

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.

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Comments

mrjwjohnson 9 months, 2 weeks ago said:
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

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