Source:

Gourmet Game by Philippa Scott

Serves/Makes:4

Ingredients

• 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)
• salt

Preparation

• 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.

Comments

Wild boar is very lean and tough and should be marinaded and braised, stewed or barbecued to tenderize.