Name: Wild Boar from the Haute Savoie
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 40 whole cloves; ½ cup Marc or some form of aquavit; juice of ½ lemon; cayenne pepper; flour; ¼ cup lard; salt and pepper; 6 black peppercorns, crushed; 1 bay leaf; ½ cup red wine vinegar; ¼ cup olive oil; thyme; 2½ cups red wine; 1 haunch boar; 3 onions, chopped; 3 cloves garlic, crushed; 2 carrots, chopped

Preparation info

Serves
6-8

Difficulty
Complex

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Ingredients

For the marinade

2 carrots, chopped
3 onions, chopped
3 cloves garlic, cr

Method

Cook the carrots, onion, and garlic in the olive oil gently for 5 minutes. Add all the rest of the ingredients and simmer for 20 minutes. Allow the marinade to cool and pour it over the boar. Keep in a cool pantry or garage, covered, for 6 days turning as you go, or in a fridge for two weeks.

Preheat the oven to