Leg of Pork à la Sanglier

Name: Leg of Pork à la Sanglier
Yield: Serves 10
Ingredients: 10 black peppercorns, crushed; 9 juniper berries, crushed; 4 cloves garlic, crushed; 1 stalk of celery, chopped; 1 onion, chopped; 2 carrots, chopped; 6 tablespoons cider vinegar; 450 ml (¾ pint) red wine; 2.75 kg (6 lb) boned leg of pork; chopped parsley; olive oil; 300 ml (½ pint) veal stock; arrowroot; salt and freshly ground black pepper; large bouquet garni with lots of parsley stalks, 2 sprigs of thyme and 2 bay leaves; 1 tablespoon salt; 3 shallots, chopped; 1 carrot, chopped; 1 stalk celery, chopped

Preparation info

Serves
10

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

A long marinade in wine and aromatic vegetables can transform the taste of pork to a more gamey one. Plan ahead, as it will need to be left 4 days in the marinade.

Ingredients

2.75 kg (6 lb) boned leg of pork

Stew
Main course
Gluten-free

Method

Skin the meat, score the fat and place the meat in a china or glass bowl. Boil all the marinade ingredients together for 5 minutes, cool, then pour over the pork and cover with cling-film or a lid. Store in a cool place. Leave for 4 days, turning the pork twice a day in the liquid.

Take the meat out of the marinade, remove any of the vegetables that may be clinging to it and wipe dry. B