Pork to Taste Like Wild Boar

Name: Pork to Taste Like Wild Boar
Yield: 12 servings
Ingredients: 2 pints red wine; 1 cup red wine vinegar; 4 carrots, sliced; 2 large onions, sliced; 4 cloves garlic, crushed; 6 bay leaves; 1 bunch parsley; 1 teaspoon thyme; 1 teaspoon marjoram; ½ cup whole peppercorns; 16 juniper berries, crushed; Coarse salt to taste to taste; 1 9-pound leg pork; 2 pints chicken or pork stock; 4 tablespoons olive oil; 4 tablespoons flour

By Moira Hodgson

Published January 26, 1982

Total Time: About 4 hours 15 minutes, plus 4 days marinating
Rating: 4(8)
Comments: Read comments

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Ingredients

Yield:12 servings

2 pints red wine
1 cup red wine vinegar
4 carrots, sliced
2 large onions, sliced
4 cloves garlic, crushed
6 bay leaves
1 bunch parsley
1 teaspoon thyme
1 teaspoon marjoram
½ cup whole peppercorns
16 juniper berries, crushed
Coarse salt to taste to taste
1 9-pound leg pork
2 pints chicken or pork stock
4 tablespoons olive oil
4 tablespoons flour

Ingredient Substitution Guide

Preparation

Step 1
Combine all the ingredients except the pork, stock, olive oil and flour in a large saucepan and simmer for five minutes. Cool.
Step 2
Score the fat on the pork to allow the marinade to seep in. Put the pork in a large non-aluminum container and cover with marinade. Cover and leave refrigerated or in a cool place for four days, turning occasionally.
Step 3
Preheat oven to 325 degrees. Remove the meat from the marinade. Wipe it dry.
Step 4
Heat the oil in a large, heavy braising pan and brown the meat on all sides. Meanwhile, in a separate saucepan bring the marinade and its vegetables to boil.
Step 5
Remove the meat from the braising pan and stir in the flour. Gradually add the marinade through a strainer. Stir until smooth and add enough stock to make a thick sauce. Return the meat to the pan.
Step 6
Cover and cook for 3 to 4 hours, or until pork comes away from the bone. Transfer to a heated serving dish.
Step 7
Pour off excess fat from the sauce and pour the sauce into a small saucepan. Bring to boil and reduce slightly. Correct seasoning.