Wild Boar with Sweet and Sour Sauce
• Haunch of wild boar approx 3-4 lbs
• 2 tablespoons caster sugar
• 100g/4oz fatty ham or pork fat cut into strips
• 3 tablespoon red wine vinegar
• 25-g/1oz butter
• 50g/2oz candied peel cut into strips
• 1-tablespoon olive oil
• 25g/1oz pine kernels
• 50g/2oz raisons
• 1 carrot sliced
• 1 sprig of rosemary
• 1 celery stick, sliced
• 4 juniper berries, crushed
• 1 onion, sliced
• 1 cinnamon stick
• 50ml/2 fl oz olive oil
• 8 black peppercorns
• 1 bay leaf
• 3 garlic cloves, sliced
• 2 sprigs of thyme
• 450 ml/15 fl oz red wine
Make the marinade first, allowing plenty of time for it to cool. Fry carrot, celery and the onion in the olive oil over a high heat until browned.
Add all the remaining marinade ingredients, bring up to the boil and simmer for 20 minutes. Leave to cool. Slide the wild boar into a hole free plastic bag, pour in the cooled marinade, knot the bag and place in a dish. Leave in a cool place for at least 24 hours, turning now and then.
Pre-heat the oven to 180c/350f/Gas mark 4.
Dry the meat and lard with the ham or pork fat. Reserve the marinade. Stand the meat in a roasting tin and smear with butter, then spoon over the olive oil.
Roast in the oven allowing 33 minutes per 500g/ 30 minutes per lb, basting occasionally with a couple of spoonfuls of the marinade.
Rest for 20 minutes in a warm place before carving.
Strain the remaining marinade and boil down until reduced by half.
Put the sugar into a small heavy pan with 2 tablespoons of water and stir over a low heat until the sugar has completely dissolved.
Stop stirring and cook until caramelized to a rich brown, draw off the heat and add the vinegar carefully, it may spit.
Stir and then mix in the reduced marinade, candied peel, pine kernels and raisins.
Just before serving, mix in the juices from the roasting tin and serve over the wild boar.
Roast Wild Boar with Chocolate and Wild Cherry Sauce
Serves 8 – 10
• 1 Haunch Wild Boar approx 5 - 6 lbs skinned
• 1 tsp sea salt
• 1/2 tsp peppercorns
• 1 clove garlic
• 4 juniper berries
• 1 sprig sage, rosemary or thyme
• 2 pints good stock
Chocolate and Wild Cherry Sauce
• 1 onion finely chopped
• 1 large carrot, finely diced
• 1 stick celery, finely diced
• 2 tbls olive oil
• 3 tbls flour
• 3 tbls soft light brown sugar
• 3 tbls red wine vinegar
• 1/4 pt dry white wine
• A small handful large raisins
• 12-18 tinned wild cherries (Amarena Fabbri) or glace cherries
• 2 cubes dark chocolate
• 1-2 tbls browned pine nuts (optional)
Bouquet garni of parsley stalks, thyme, bay leaf,
4 juniper berries and 6 peppercorns
1 stick celery
4 juniper berries
1 pt (600 ml) red wine
2-3 tbls olive oil
Salt and pepper
Pound all the ingredients for the seasoning mix together to form a paste and rub well into the meat and leave overnight.
Marinade. Dice the onion, carrot and celery and combine with the remaining ingredients. Place the seasoned haunch in the marinade and marinate for 1-2 days, turning daily.
To Cook the Boar. Take out and pat dry, and slow roast, in a moderate oven 350F/ 180C/ Gas 4 allowing 30 mins per pound and 15 minutes over. Baste well and add spoonfuls of marinade to the pan as necessary.
Chocolate and Wild Cherry Sauce. Fry the onion, carrot and celery in the oil until they are a good brown colour; add the flour and brown that gently. Draw the pan off the heat, add the stock and bring to the boil, whisking hard.
Add the bouquet garni and simmer the sauce for about 2 hours, skimming from time to time until reduced to about 12 fl oz (350 ml). Strain into a small saucepan. Meanwhile, in a small pan, dissolve the sugar in the vinegar and boil to a dark caramel; heat the wine and add carefully and quickly to dissolve off the caramel.
Add the raisins to this mixture and simmer gently until the raisins are plump and the mixture reduced by half.
Add the chocolate to the sauce and stir well until it has melted; then add the wine and raisin mixture, the cherries and correct the seasoning. Simmer down to a good flavour and consistency and keep warm in a bain-marie. Add the browned pine nuts, if used, only shortly before serving the sauce with the boar.