Wild Boar with Sweet-and-sour Sauce

Name: Wild Boar with Sweet-and-sour Sauce (Cząber z dzika)
Cuisine: Polish
Ingredients: 1 piece wild boar rump, about 2 kg/4½ lb; 115 g/4 oz/⅔ cup lard; 30 ml/2 tbsp plain (all-purpose) flour; 15 ml/1 tbsp rosehip preserve; 5 ml/1 tsp ground cinnamon; 5 ml/1 tsp sugar; 5 ml/1 tsp salt; redcurrant jelly, to serve; 500 ml/17 fl oz/2¼ cups water; 500 ml/17 fl oz/2¼ cups dry red wine; 90 ml/6 tbsp vinegar; 2 strips of lemon rind; 2 onions, sliced; 3 large garlic cloves, chopped; 1 carrot, chopped; ½ celeriac, chopped; 1 parsnip, chopped; 10 black peppercorns; 10 allspice berries, cracked; 4-5 whole cloves; 20 juniper berries; 4 bay leaves; 1 piece fresh root ginger, chopped

Cząber z dzika

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Harking back to ancient days when hunters caught wild boar in the forests around Poland, this Old Polish recipe involves marinating the tender rump for several days before roasting and serving it with a flavoursome sauce.

Ingredients

1 piece wild boar rump, about 2 kg/4½ lb
115

Europe
Poland
Main course
Eastern Europe

Method

Place all the marinade ingredients in a stainless steel pan and bring to the boil. Simmer for 5 minutes, then cool. Add the meat, cover and chill. Leave to marinate for 3-4 days.
Preheat the oven to