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Serves 8 – 10
Ingredients.
• 1 Haunch Wild Boar approx 5 - 6 lbs skinned
Seasoning mix
• 1 tsp sea salt
• 1/2 tsp peppercorns
• 1 clove garlic
• 4 juniper berries
• 1 sprig sage, rosemary or thyme
• 2 pints good stock
Chocolate and Wild Cherry Sauce
• 1 onion finely chopped
• 1 large carrot, finely diced
• 1 stick celery, finely diced
• 2 tbls olive oil
• 3 tbls flour
• 3 tbls soft light brown sugar
• 3 tbls red wine vinegar
• 1/4 pt dry white wine
• A small handful large raisins
• 12-18 tinned wild cherries (Amarena Fabbri) or glace cherries
• 2 cubes dark chocolate
• 1-2 tbls browned pine nuts (optional)
Marinade
Bouquet garni of parsley stalks, thyme, bay leaf,
4 juniper berries and 6 peppercorns
1 onion
1 carrot
1 stick celery
4 juniper berries
Bouquet garni
1 pt (600 ml) red wine
2-3 tbls olive oil
Salt and pepper
Method.
Pound all the ingredients for the seasoning mix together to form a paste and rub well into the meat and leave overnight.
Marinade. Dice the onion, carrot and celery and combine with the remaining ingredients. Place the seasoned haunch in the marinade and marinate for 1-2 days, turning daily.
To Cook the Boar. Take out and pat dry, and slow roast, in a moderate oven 350F/ 180C/ Gas 4 allowing 30 mins per pound and 15 minutes over. Baste well and add spoonfuls of marinade to the pan as necessary.
Chocolate and Wild Cherry Sauce. Fry the onion, carrot and celery in the oil until they are a good brown colour; add the flour and brown that gently. Draw the pan off the heat, add the stock and bring to the boil, whisking hard.
Add the bouquet garni and simmer the sauce for about 2 hours, skimming from time to time until reduced to about 12 fl oz (350 ml). Strain into a small saucepan. Meanwhile, in a small pan, dissolve the sugar in the vinegar and boil to a dark caramel; heat the wine and add carefully and quickly to dissolve off the caramel.
Add the raisins to this mixture and simmer gently until the raisins are plump and the mixture reduced by half.
Add the chocolate to the sauce and stir well until it has melted; then add the wine and raisin mixture, the cherries and correct the seasoning. Simmer down to a good flavour and consistency and keep warm in a bain-marie. Add the browned pine nuts, if used, only shortly before serving the sauce with the boar.
