Pierna Di Jabali a La Pirenaica

Leg of Boar à La Pirenaica, from the Pyrénées

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • A leg of boar
  • 2 or 3 lemons, white wine, brandy, salt, a few sprigs of thyme
  • 1 or 2 bayleaves, pepper.

For the garnish

  • The cooked bottoms of a few globe artichokes, cooked ham, a little Espagnole sauce, asparagus tips, butter, salt and pepper.


Put the white wine, a little brandy and the juice of 3 or 4 lemons in a deep dish with the chopped thyme and bayleaf, salt and pepper. Lay the leg of boar in the dish and baste it thoroughly with the marinade. Let it stand for a day or so, turning and basting frequently. Then roast it, allowing 25 minutes to the pound, basting frequently. Like pork, it should be thoroughly cooked. When ready, serve and garnish with the artichoke bottoms, stuffed with finely chopped ham, mixed with a little Espagnole sauce and with asparagus tips, previously boiled and sauté in a little butter and seasoned with salt and pepper.