 |
|
|
|
|
|
|
|
|
Entrées
|
Roast
Loin of Boar with Juniper Berries
(to feed 6 people)
3lbs boned and rolled loin of wild boar
Marinade :
1/3 pt red wine
3/4 pt stock
3tbsp vinegar
2 sliced carrots
1 1/2 tbsp lard or olive oil
1 sliced onion
2 shallots roughly chopped
2 crushed cloves of garlic
2 bay leaves
small bunch parsley
few sprigs fresh thyme
few sprigs marjoram
9 whole juniper berries
2 tsp salt
1oz flour
METHOD
Bring all the marinade ingredients to the boil, and simmer for
3 minutes. Leave to cool.
Score the fat on the loin lightly across the top, and place
the meat in a deep dish, covering with the marinade.
Leave for 2 or 3 days, turning the meat twice a day.
Remove the meat and wipe it dry. Place it in an oven-proof
braising pan or heavy casserole dish over heat, and add the
oil or lard.
Brown the meat well and remove it from the pan.
Bring the marinade to the boil in a second pan.
Mix the fat and the flour into a roux in the pan, and strain
over the hot marinade, stirring until smooth.
Add enough warm stock to thin the mixture.
Put back the meat, cover the pan and cook in a low oven (330
deg. F, 170 deg. C, gas 3) for 2 1/2 hours.
Place meat in a serving dish.
Transfer the sauce into a pan, skim off the fat and bring to
the boil.
***Write a review of this recipe!***
Recipe submitted by Lucy
|
|
|
| |
 |
|
 |
|
 |
|
 |
|
|
 |
♥
.
 |
|
