Le Sanglier Mariné Rôti

Name: Le Sanglier Mariné Rôti (Wild boar marinated and roasted)
Yield: Serves 10
Cuisine: French
Ingredients: 1 litre country red wine; salt, pepper; thyme, bay leaf, nutmeg; salt; 12 peppercorns; 1 tablespoon crushed juniper berries; 150 ml (5 fl oz) olive oil; 4 tablespoons armagnac or eau-de-vie; 60 g (2 oz) goose fat; 1 carrot, sliced; 3 small onions, sliced; 1 stick of celery; leg of wild boar, approx 2.5 kg (5½ lb)

Wild boar marinated and roasted

Preparation info

Serves
10

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

leg of wild boar, approx 2.5 kg (5½ lb)
60 g (2

Europe
France
Main course
Mediterranean
Gluten-free

Method

Put the meat with the ingredients from the marinade in a cold place for as long as possible in advance. The longer you leave it, the more gamey – and tender – it will be. Turn it often in the juices so that it is evenly impregnated.

When the time comes to cook it, remove from the marinade and wipe dry. Spread the goose fat all over and season well. Put the leg to