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.