On Line Cookbook
Italian Roast Spiced Pork with Two Sauces
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Suitable for wild and domestic pig--a good way for cooking tough meat.

Source:
Gourmet Game by Philippa Scott

Serves/Makes:4

Ingredients
  • 2-1/2 lbs (1.1 kg). loin, with the bone left in
  • 7 cups (1650 ml) white wine or cider vinegar
  • 1 tbsp (15 ml) chopped celery
  • 1 tbsp (15 ml) chopped carrot
  • 1 tbsp (15 ml) chopped onion
  • 1 tsp (5 ml) juniper berries, lightly crushed
  • 1 tsp (5 ml) rosemary
  • 1 tsp (5 ml) tarragon
  • 1/2 tsp (2 ml) ground black pepper
  • 2 tbsp (30 ml) olive oil
  • salt
  • Sauce 1:
  • 1 cup (225 ml) beef consomme
  • 2 tbsp (30 ml) raisins
  • 1 tbsp (15 ml) pine nuts
  • 1 tsp (5 ml) cornflour (cornstarch)
  • 1 lemon, juice and grated zest only
  • 1 good shake of Worcestershire sauce
  • salt and black pepper
  • Sauce 2:
  • 1/4 cup (60 ml) cognac
  • 2 cups (475 ml) hot bechamel sauce
  • 1 cup (225 ml) single cream
  • 1/2 tsp (2 ml) ground white pepper
  • salt, if needed
Preparation
  • Make a marinade for the pork with all the other ingredients above except the oil and salt.
  • Marinade for 2 days.
  • Preheat the oven to 300 degrees (150 C.).
  • Remove the meat, pat dry and brown well in the olive oil in a large flameproof casserole.
  • Pour all the marinade over the meat and add a little salt.
  • Bring to a boil, transfer to the oven and cook, uncovered, for 2 hours or until the meat reaches 170 degrees (80 C.) turning the meat every 15 minutes.
  • Serve with one of the sauces.
  • Sauce 1:
  • Mix all the ingredients,bring to a boil and cook for 5 minutes.
  • Pour over the meat and serve with boiled potatoes.
  • Sauce 2:
  • Warm the cognac, light it and pour into the bechamel sauce.
  • Stir in the cream and pepper and heat the sauce without boiling it.
  • Pour over the meat and serve with a side dish of fried apples.
Comments
The acid in the marinade helps tenderize tough cuts of meat.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.