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Italian Roast Spiced Pork with Two Sauces
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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
  • 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
  • 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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