Friday, March 21, 2008

Leg of Wild Boar in a sweet and sour sauce

This way of preparing wild boar is very popular in northern Europe! I should think that warthog (vlakvark) could be used as a substitute.

Marinade the leg for 24 hours using the following ingredients:

8 bay leaves
Handful of peppercorns
2 onions, sliced
3 sliced chilli peppers
1 bottle of red wine
Add water to marinade to cover leg


Braise the leg at 180 degrees centigrade and for 40 minutes to the pound. When it is cooked, drain it, place on a long dish and pour over a few tablespoons of the strained braising juices, sprinkle with sugar and glaze in the oven

Reduce remaining braising juices and add 12 prunes and 24 cherries pickled in vinegar. At the last moment add a little chocolate dissolved in water and serve the ham with the sauce.

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