Leg of Boar with Soured Cherries

Name: Leg of Boar with Soured Cherries
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 1¼ cups (310 mL/10 fl oz) white wine; salt to season; 310 g (10 oz) stoned cherries; 1 x 3-4 kg (6-8 lbs) leg of young wild boar; 2 tablespoons red wine vinegar; 1 cup mirepoix; pan residues; 13 cups (340 mL/11 fl oz) veal demi-glace (optional); 4 star anise pods; ½ tablespoon black peppercorns; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon chopped fresh marjoram leaves; 2 bay leaves; 4 garlic cloves, peeled; 4 tablespoons sherry vinegar; 1 cup (250 mL/8 fl oz) virgin olive oil; 10 cardamom pods; 4 tablespoons red wine; 10 juniper berries; 2 teaspoons mustard seeds

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

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) leg of young wild boar

Oceania
Australia
Main course
Gluten-free

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