What sort of cut is it? How long has it been matured?
It's a leg, but I dunno how long it's been matured for.
Niiiieeennnkkeeeee? - do you know?
I'd be tempted to bone it and adapt this recipe for Rolled Loin of Boar with Juniper Berries...
Ingredients * 3lbs boned and rolled loin of wild boar
Marinade
* 1/3 pt red wine
* 3tbsp vinegar
* 2 sliced carrots
* 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
Sauce :
* 3/4 pt stock
* 1oz flour
* 1 1/2 tbsp lard or olive oil
MethodBring 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.
If you can get hold of a copy, I'd thoroughly recommend getting hold of Martin Knight's 'Wild Boar Recipe Book' - it's great.
