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Marcassin à la Girondine
Marinated Wild Boar with Chestnuts
Preparation info
- Serves
6–8
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
In this recipe the meat can be marinated in a cooked mixture, as for ‘marcassin ardennaise’, or simply soaked in a good red wine as described. The Gironde river is bordered by many of the most famous Bordeaux vineyards.
Ingredients
| boned loin or |
Method
Trim any fat and gristle from the boar and lard* it with the pork fat. Put the boar in a deep bowl (not aluminium), pour the wine over it and add the trimmings and any bones. Marinate for 2 days in the refrigerator, turning the meat occasionally. Drain the meat, reserving the marinade ingredients.
Begin the sauce: heat half the butter in a heavy pot and add the reserved boar bones and t