Wild Boar Roast With Wine and Cognac
- 1 3 pound wild boar roast
- 1 medium onion, coarsely chopped
- 2 carrots, peeled and cut into 1/4-inch cubes
- 1 rib celery, cut into 1/4-inch cubes
- 1 clove garlic, peeled and crushed with the flat of a knife
- bouquet garni: 3 springs parsley, 1 sprig thyme, and 1 large bay leaf tied together with kitchen string
- 6 juniper berries (optional)
- salt and freshly ground black pepper to taste
- 2 to 3 cups full-bodied red wine, such as Burgundy, Spanish Rioja, or Merlot
- 1 tablespoon red wine vinegar
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablesponns vegetable oil
- 1/2 cup Cognac (optional)
- 1 to 2 tablespoons red currant or grape jelly
- 1 to 2 teaspoons potato or corn starch (optional) for thickening sauce
To marinate the meat
- Place the marinated meat, onion, carrots, celery, garlic, bouquet garni, juniper berries, and salt and pepper in a large glass bowl.
- Pour in enough red wine to just cover the meat and add the vinegar.
- Cover with plastic wrap and refrigerate, the longer the better.
- Remove the meat from the marinade and pat dry with paper towels.
- Heat 2 tablespoons of the butter and the oil in a large Dutch oven over high heat until hot but not smoking.
- Reduce the heat to medium, add the meat, and brown on all sides, about 15 minutes.
- Take the pot off the heat, carefully flambé the roast with the Cognac.
- Add the marinade and all the ingredients in it.
- Simmer, partially covered, over low heat until the meat is tender, about 1 hour.
- Transfer the meat to a cutting board and let rest for 10 minutes before slicing. (It is still cooking as it rests)
- Strain the cooking liquid through a sieve, reserving the vegetables.
- Discard the bouquet garni.
- Return the cooking liquid to the Dutch oven and boil it, uncovered, over high heat to reduce by one third, 5 to 7 minutes.
For the sauce:
- Puree the vegetables and cooking liquid in a blender to a smooth consistency.
- You should have a thick, full-flavored sauce.
- Return it to the pan and reheat it.
- Add the jelly and whisk until well blended.
- Taste and adjust the seasoning.
- To thicken the sauce you can add a little bit of potato or corn starch dissolved in 1 tablespoon water or wine or water.
- Whisk in the remaining 2 tablespoons butter. Do not boil the sauce beyond this point.
- Slice the meat and arrange on a platter.
- Spoon some of the sauce over the sliced meat and pass the rest in a sauceboat.
When making a wild boar it is important to marinate the meat for a few hours. Marinating using wine, vinegar based dressings or apple juice tenderizes the meat and makes it delicious.
Recipe by Cooking Buffalo at http://cooking-buffalo.com/wild-boar-roast-wine-cognac/