Ingredients (for 6 servings):
2 lb whole boar chops, de-boned, without the knuckles, 1 tablespoon mustard, 1 level teaspoon ground black pepper, 6 tablespoons oil, 5 oz smoked bacon, 1 level teaspoon salt, 2 carrots, parsnips and red onions each, small piece of knob celery, 1 level teaspoon of dried or 1 branch fresh thyme, 1 teaspoon juniper berries, 1 bay leaf, 1 heaping tablespoon flour, 1 teaspoon tomato paste, 1 teaspoon lemon juice, 3/4 cup red wine, 1 tablespoon Worcester sauce, 3-4 tablespoon chunky huckleberry preserve
Wash meat, remove all film and sinew. Pat dry. Mix the mustard with the ground pepper and rub into the meat. Brush all around with oil, wrap in aluminum foil and marinade in the refrigerator for 3-4 days. If using fresh meat, you can marinade it by freezing. On the day of preparing the meat, cut E of the bacon into 1/4” wide strips. Make incisions parallel to the grain of the meat and put the bacon strips into the incisions. Cut the remainder of the bacon into small cubes then heat it with the marinading oil of the boar meat. When hot, place in the meat and fry until all meat surfaces turn white. After this, place the meat into a smaller casserole. Sauté the peeled and cubed vegetables in the same oil together with the thyme, bay leaves and juniper berries. Cover with 3/4 cup of water. Arrange the vegetables around the half-done meat and cook in a preheated oven over medium heat (355 °F, 330 °F in air-convector ovens) for about 1 3/4 hours. Baste it with its own liquids often, turning the meat a few times. If needed, add a bit of water, but be sure to let it all evaporate at the end. When done, let all the juices drip, then set the meat aside. Heat the casserole with the vegetables and the liquids over high heat. Let all remaining water evaporate in 1-2 minutes then sift on the flour. Add the tomato paste, cook – stirring – for 2 more minutes then add 1 cup of water and the red wine. Add the lemon juice and the Worcester sauce. Boil it for
3-4 minutes to let it thicken to a sauce. Strain, pushing the vegetables through the sieve, then heat it again with the huckleberry preserves. Before serving, slice the meat across the grain, arrange on a plate and garnish with the sauce.
Preparation time: 2 hours 30 minutes + marinading time
One serving: 2529 kJ/605 kcal