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- Suitable for wild and domestic pig--a good way for cooking tough meat.
- Gourmet Game by Philippa Scott
- 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
- 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
- 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.
- The acid in the marinade helps tenderize tough cuts of meat.
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