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Marcassin Ardennaise
Marinated wild Boar with Celeriac
Preparation info
- Serves
12
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Fresh baby wild boar is a delicacy rarely found outside hunting areas like the Ardennes, though baby boar is now being bred in some parts of France. A leg of venison or even a loin of pork can be substituted in this recipe.
Ingredients
| a leg of young wild boar |
Method
Trim off any dark parts of meat or excess fat from the boar, coarsely chop and reserve them.
Make the marinade: tie the bouquet garni, peppercorns, juniper berries and cloves in cheesecloth. Heat half the oil in a large pot and add the carrots, onions, celery, shallots and garlic. Cook over a low fire, stirring often, for 5 minutes or until softened. Add the wine, reserved meat trimming