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Serves 4-6
Ingredients.
• Haunch of wild boar approx 3-4 lbs
• 2 tablespoons caster sugar
• 100g/4oz fatty ham or pork fat cut into strips
• 3 tablespoon red wine vinegar
• 25-g/1oz butter
• 50g/2oz candied peel cut into strips
• 1-tablespoon olive oil
• 25g/1oz pine kernels
• 50g/2oz raisons
Cooked marinade
• 1 carrot sliced
• 1 sprig of rosemary
• 1 celery stick, sliced
• 4 juniper berries, crushed
• 1 onion, sliced
• 1 cinnamon stick
• 50ml/2 fl oz olive oil
• 8 black peppercorns
• 1 bay leaf
• 3 garlic cloves, sliced
• 2 sprigs of thyme
• 450 ml/15 fl oz red wine
Method.
Make the marinade first, allowing plenty of time for it to cool. Fry carrot, celery and the onion in the olive oil over a high heat until browned.
Add all the remaining marinade ingredients, bring up to the boil and simmer for 20 minutes. Leave to cool. Slide the wild boar into a hole free plastic bag, pour in the cooled marinade, knot the bag and place in a dish. Leave in a cool place for at least 24 hours, turning now and then.
Pre-heat the oven to 180c/350f/Gas mark 4.
Dry the meat and lard with the ham or pork fat. Reserve the marinade. Stand the meat in a roasting tin and smear with butter, then spoon over the olive oil.
Roast in the oven allowing 33 minutes per 500g/ 30 minutes per lb, basting occasionally with a couple of spoonfuls of the marinade.
Rest for 20 minutes in a warm place before carving.
Strain the remaining marinade and boil down until reduced by half.
Put the sugar into a small heavy pan with 2 tablespoons of water and stir over a low heat until the sugar has completely dissolved.
Stop stirring and cook until caramelized to a rich brown, draw off the heat and add the vinegar carefully, it may spit.
Stir and then mix in the reduced marinade, candied peel, pine kernels and raisins.
Just before serving, mix in the juices from the roasting tin and serve over the wild boar.
