Here is a good example of gourmet cooking:

Wild Boar Marinade

2 Cups full-bodied red wine
1/4 Cup red wine vinegar
1/4 Cup Port wine
1 medium onion, thinly sliced
1 Cup chopped carrots
4 garlic cloves, chopped
1 T. chopped fresh thyme
(or 1 1/2 tsp. dried)
1 T. chopped fresh marjoram
(or 1 1/2 tsp. dried)
3 bay leaves
8 crushed juniper berries
(or 2 T. gin)
6 crushed peppercorns
1 tsp salt

Needed: One 4-6 lb rump end or center cut of

fresh pork leg or whole Boston butt

Remove skin and trim excess fat.

1 Cup of beef, chicken or pork stock.
Salt and freshly ground black pepper

Wild boar is very tasty if cooked properly. This recipe can also be applied to any good-size piece of domestic pork, however, and is especially good with Boston butt and fresh pork leg. The marinade will give most cuts of pork a little of the gamy flavors of the wild meat. This is a version of the french recipe called “a la facon de sanglier“, in which pork is marinated to taste like sanglier, or wild boar. Serve with mashed potatoes and turnips with maple glazed carrots.

FLAVOR STEP: Combine the marinade ingredients. Put the pork in a large bowl and pour the marinade over it. Pierce the meat with a carving fork or skewer all over to help the marinade penetrate. Cover and refrigerate for at least a day and up to 2 days, turning every so often.

Let the meat rest at room temperature for an hour or so before cooking. Preheat oven to 325 degrees.

Remove the pork from the marinade and place in a roasting pan. Pour the marinade into the bottom of the pan. Roast the pork for about 2 hours, basting often with the marinade. Add a little water, stock, or wine to the pan if necessary. Test the roast at its thickest part with an instant read meat thermometer — it should register 150-155 degrees fahrenheit.

When it is done, remove the roast from the oven and cover it loosely with foil. The temperature should rise about 10 degrees while it rests. To make a sauce, strain and degrease the pan drippings. In a small saucepan, mix with the stock. Bring to a boil, and reduce until just syrupy. Taste for salt and pepper. Slice the meat and pour the sauce over and serve.

Serves 6-8

Authored by Bruce Aidells and Denis Kelly, who wrote The Complete Meat Cookbook

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