Wild Boar from the Haute Savoie

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

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

Europe
Americas
Oceania
United Kingdom
United States
New Zealand
Australia
Scandinavia
Main course

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