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Leg of Boar with Soured Cherries
- Serves
6-8
- Difficulty
Easy
By Tony Bilson
Published 1994
Many countries are burdened by a large population of wild pigs. Do your bit for the environment and start eating them. They are delicious and have a more interesting flavour than commercial pork.
Ingredients
1 x 3-4 kg 6-8 lbs
Method
To make the marinade
Pulverise the marinade ingredients with a pestle in a mortar or with an electric grinder, then add the sherry vinegar and olive oil.
To marinate the meat
Remove the skin and the chine bone from the leg of wild boar. Loosen the flesh from the leg bone with a knife.
Rub some of
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