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- Gourmet Game by Philippa Scott
- 2 lbs (.9 kg). boar or lean pork
- 2 bottles dry white wine (approximately)
- 1 large carrot, sliced
- 1 large carrot, whole
- 1 large onion, sliced
- 1 large onion, whole
- 1 stick celery, chopped
- 1 stick celery, whole
- 1 tbsp (15 ml) black peppercorns
- ground black pepper
- 2 oz (56 grm). pancetta or dry-cured belly of pork
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) butter
- 1 small bunch parsley
- 1 cup (225 ml) stock (approximately)
- Marinade the meat for 1 or 2 days (depending on the age of the animal) in enough white wine to cover it completely, with the sliced carrot, sliced onion, chopped celery and peppercorns.
- Reserve 3-1/3 cups (775 ml) wine for the next stage of the recipe.
- If you use domestic pork, marinade it for 12 hours only.
- Remove the meat from the marinade, pat it dry, make cuts in the surface and insert pieces of pancetta, cut coarsely and coated with pepper.
- Fry the meat lightly in the oil and butter.
- When all sides are golden, add 3-1/3 cups (775 ml) dry white wine to the pan.
- When this has evaporated add the whole carrot, onion, celery and parsley tied in a bundle so that they do not dissolve in the sauce and can be easily removed at the last moment.
- Lower the heat to a gentle simmer, cover with a lid and cook until tender, moistening with stock from time to time.
- Cook to 170 degrees (80 C.).
- Wild boar will take about 2 hours, pork less.
- Remove the meat and carve it into slices.
- Reduce the sauce until fairly thick and season.
- Pour it over the meat or serve separately.
- Wild boar is very lean and tough and should be marinaded and braised, stewed or barbecued to tenderize.
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