Mock Wild Boar Recipe
Ingredients
| 3 to 3 1/2-lb picnic shoulder, butt, rib or leg end of loin | ||
| Oil | 1/2 Cup (16 tbs) | |
| 1 1/2 to 2 cups inexpensive extra-dry white wine or wine and dry cider mixed | ||
| Carrot | 1 , sliced | |
| Onion | 1 , sliced | |
| Celery leaves | 1 Cup (16 tbs), broken | |
| Bay leaf | 1 , crumbled | |
| Thyme | 1 Teaspoon | |
| 1/2 tsp coarse grind black pepper | ||
| 1/2 tsp garlic powder or salt | ||
Directions
Arrange the pork in a deep dish that closely fits the meat.
Add all remaining ingredients and refrigerate.
Leave overnight or at least 6 hours, turning the meat 3 or 4 times.
Lift into a small roast pan.
Heat marinade to a boil and strain.
Reserve until later.
Roast the pork at 325F for 2 1/2 hours, basting occasionally with reserved marinade.
Cover and braise 3/4 to 1 hour longer.
Keep hot.
Prepare gravy from the skimmed drippings adding chicken broth or consomme in place of water.
Add all remaining ingredients and refrigerate.
Leave overnight or at least 6 hours, turning the meat 3 or 4 times.
Lift into a small roast pan.
Heat marinade to a boil and strain.
Reserve until later.
Roast the pork at 325F for 2 1/2 hours, basting occasionally with reserved marinade.
Cover and braise 3/4 to 1 hour longer.
Keep hot.
Prepare gravy from the skimmed drippings adding chicken broth or consomme in place of water.
Chef
