Wild boar is my meat of choice at the moment. The only times I have eaten it is in a restaurant and in Italy. Cinghiale, as the Italians call it. The robust flavour of this meat stands up well to aromatic spices and herbs. This was absolutely delicious. I served it with an orzo, toasted pinenut and grated parmesan side dish. Add a lightly dressed mesculun greens salad and the main course is complete. I scraped up bits of the sauce left in the bottom of the pan to lightly dress the meat.
This is local Saskatchewan wild hog and can be found at the Regina Farmer's Market from The Green Ranch.
2/3 cup red wine
3 tablespoons red wine vinegar
2 diced carrots
1/2 cup diced onion
2 crushed cloves of garlic
2 bay leaves
1 teaspoon dried thyme
1 sprig fresh tarragon
5 whole juniper berries, crushed
2 teaspoons salt
Bring all the marinade ingredients to the boil, and simmer for 3 minutes. Leave to cool. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day. Remove the meat and wipe it dry. Place it in an oven-proof braising pan or heavy casserole dish over heat, and add the oil or lard. Brown the meat well. Bring the marinade to the boil in a second pan and add to the meat.
Cover the pan and cook in a low oven (330F) for 2 1/2 hours. Add stock as necessary so the pan does not go dry. Place meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.