Post by Gracie on May 11, 2004 15:06:38 GMT -5
WILD BOAR CASSEROLE IN RICH ITALIAN SAUCE
Joint: Shoulder Serves: 4-6
Ingredients
2 lb generous cubes trimmed wild boar shoulder
1 tablespoon flour
1/2 pt robust red wine
2-3 tbsp oil (or butter)
Marinade:
1 diced onion
2 cloves garlic
3-4 chopped sage leaves
a good sprig finely cut rosemary leaves
2-3 cloves
2-3 crushed juniper berries
2 tbsp spiced vinegar or wine vinegar
2 tbsp spiced oil or olive oil
2 tbsp Marsala (optional)
2 tbsp robust red wine
1-2 teaspoonfuls salt
plenty of pepper
Instructions
Mix the meat with all the marinade ingredients and marinade in a cool place for 24 hrs or up to 5 days. Drain from the marinade and pat dry. Heat the butter or oil in a heavy frying pan and fry the meat until brown all over, sprinkling the flour over to brown a little too. Do not overfill the pan or the meat may stew, not brown1 and keep the heat up. Remove from heat and place in the casserole, preferably earthenware. Deglaze the pan with the marinade and wine and pour over the meat. Cover closely, a layer of tinfoil or bakewell under the lid and cook in a very slow oven (130 C) for about 2-3 hrs until the meat is very tender and the sauce well reduced.
Cook with the lid off if not well reduced, for the sauce should be little more than a sticky substance that coats the meat. Degrease any excess fat and serve over polenta or noodles. This of course reheats and gets better and better.
Suggested wine: A good Italian red wine, probably a Borola, Bararesco or Chianti Classico.
Joint: Shoulder Serves: 4-6
Ingredients
2 lb generous cubes trimmed wild boar shoulder
1 tablespoon flour
1/2 pt robust red wine
2-3 tbsp oil (or butter)
Marinade:
1 diced onion
2 cloves garlic
3-4 chopped sage leaves
a good sprig finely cut rosemary leaves
2-3 cloves
2-3 crushed juniper berries
2 tbsp spiced vinegar or wine vinegar
2 tbsp spiced oil or olive oil
2 tbsp Marsala (optional)
2 tbsp robust red wine
1-2 teaspoonfuls salt
plenty of pepper
Instructions
Mix the meat with all the marinade ingredients and marinade in a cool place for 24 hrs or up to 5 days. Drain from the marinade and pat dry. Heat the butter or oil in a heavy frying pan and fry the meat until brown all over, sprinkling the flour over to brown a little too. Do not overfill the pan or the meat may stew, not brown1 and keep the heat up. Remove from heat and place in the casserole, preferably earthenware. Deglaze the pan with the marinade and wine and pour over the meat. Cover closely, a layer of tinfoil or bakewell under the lid and cook in a very slow oven (130 C) for about 2-3 hrs until the meat is very tender and the sauce well reduced.
Cook with the lid off if not well reduced, for the sauce should be little more than a sticky substance that coats the meat. Degrease any excess fat and serve over polenta or noodles. This of course reheats and gets better and better.
Suggested wine: A good Italian red wine, probably a Borola, Bararesco or Chianti Classico.