Title: Roast Wild Boar (Wildschweinbraten)
Categories: Nut Meat Vegetable Game Fruit
Yield: 6 Servings

KEYWORDS: SCANNED, SJK, WILD

SOURCE: WILD GAME COOKING

Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG Serves 6-8 METRIC/IMPERIAL U.S. 3 kg/6 1/2 lb roasting joint of wild boar on the bone 6 1/2 lb 100 g/4 oz butter/vegetable margarine 1 stick 250 ml/8 fl oz red wine 1 cup 3 pomegranates 3 5 ml/1 tsp arrowroot 1 tsp 60 ml/4 tbsp single (light) cream 1/4 cup fine sea salt and freshly ground black pepper 150 g/5 oz chopped blanched almonds 1 cup MARINADE: 6 juniper berries 6 6 allspice berries 6 10 black peppercorns 10 2 cloves 2 small bunch of rosemary 1 onion 1 carrot fine sea salt 1 litre/1 3/4 pints dry red wine 1 quart 1 orange This German recipe, an individual variation on a classic theme, was kindly given to us by Elke Vollstedt. The lean, pungent meat is served for special occasions and lingers long in the memory of her friends. The marinade must be discarded after use, as the flavour becomes too strong to be incorporated in the final dish. To make the marinade, crush the spices and rosemary in a mortar and put them in a heavy frying pan to dry roast. Turn them so that they do not burn, but merely intensify in strength. When they are heated and toasted, add the coarsely chopped onion and carrot, salt to taste and a little of the red wine to mix. Heat this gently to allow all the flavours to amalgamate. Cool, then add the coarsely chopped flesh and rind of the orange. Put the marinade in an earthenware or china dish and add the boar, its skin removed. Cover with the remaining red wine. Cover the dish tightly and leave in a cool place for about 3 days, turning the meat from time to time. This will tenderise the meat and reduce some of the strong flavour. Take the meat out of the marinade, dry it and discard the marinade. Preheat the oven to 180-C/350-F/Mark 4. Melt three-quarters of the butter in a roasting pan over a moderate heat, and lightly sear the outside of the boar. Do not cook over too high a heat or the meat will toughen. Pour the red wine over the joint. Add the juice of two of the pomegranates. Roast the meat, basting from time to time, for 2 1/2 - 3 hours. The meat must be well done: hunted wild boar's meat should not be eaten rare. The basting is also important with this very lean meat. Remove the boar to a carving board and set aside in a warm place to rest before carving. Strain the pan juices into a small saucepan. Mix a little of the juices with the arrowroot, then add to the saucepan and stir while heating gently. When thickened add the cream. Heat gently but do not boil. Season to taste with salt and pepper. Keep warm. Toss the almonds in the remaining butter in a frying pan until golden brown. Remove the seeds from the third pomegranate. Carve and arrange the boar meat on a hot dish. Pour the sauce over the meat slices and garnish with the pomegranate seeds and almonds.

Submitted By SALLIE KREBS> On 12-21-94 (2156)

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