Pork to Taste Like Wild Boar

Ingredients

• 2 pints red wine
• 1 cup red wine vinegar
• 4 carrots, sliced
• 2 large onions, sliced
• 4 cloves garlic, crushed
• 6 bay leaves
• 1 bunch parsley
• 1 teaspoon thyme
• 1 teaspoon marjoram
• ½ cup whole peppercorns
• 16 juniper berries, crushed
• Coarse salt to taste to taste
• 1 9-pound leg pork
• 2 pints chicken or pork stock
• 4 tablespoons olive oil
• 4 tablespoons flour

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    865 calories; 48 grams fat; 15 grams saturated fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 70 grams protein; 216 milligrams cholesterol; 1140 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Combine all the ingredients except the pork, stock, olive oil and flour in a large saucepan and simmer for five minutes. Cool.
2. Score the fat on the pork to allow the marinade to seep in. Put the pork in a large non-aluminum container and cover with marinade. Cover and leave refrigerated or in a cool place for four days, turning occasionally.
3. Preheat oven to 325 degrees. Remove the meat from the marinade. Wipe it dry.
4. Heat the oil in a large, heavy braising pan and brown the meat on all sides. Meanwhile, in a separate saucepan bring the marinade and its vegetables to boil.
5. Remove the meat from the braising pan and stir in the flour. Gradually add the marinade through a strainer. Stir until smooth and add enough stock to make a thick sauce. Return the meat to the pan.
6. Cover and cook for 3 to 4 hours, or until pork comes away from the bone. Transfer to a heated serving dish.
7. Pour off excess fat from the sauce and pour the sauce into a small saucepan. Bring to boil and reduce slightly. Correct seasoning.

• If there is not enough liquid to cover the pork, add more wine.