The meat of a large wild boar must be marinated so that after being cooked it is tender. The marinade from red wine is a basic first ingredient for a delicious sauce that best complements the heavy texture and taste of a game meat such as boar.
The ingredients that we will need for six people are as follows:
For the marinade sauce we will need:
For the serving sauce we will need:
To start, we prepare the meat by washing it thoroughly and removing any hard pieces and fats. Then we salt the meat and cut it into smaller pieces (optional).
In a big pot, we add all the ingredients (bay leaves, orange peel, salt, sugar, vinegar, and dry red wine) plus the onions, carrots, and celery that have been pre-chopped. Put the pot on a high flame stove setting, and we boil for several minutes (like eight to ten minutes) so that the wine takes in all the flavors from the spices, herbs, and vegetables. Then we remove the pot from the flame and allow it to cool down.
The meat is placed in a deep ceramic casserole dish and we cover it with the marinade sauce that’s now cooled down in the pot. The meat is left in the marinade sauce for two to three days, while every so often turning the meat on all sides.
Now continuing, a few days later, we remove the meat, we let it be strained of the marinade sauce.
In a big frying pan with a bit of extra virgin olive oil, we brown the pieces of the meat on all sides for consistent and even browning, and on top of that you pour the marinade sauce (which has been pre-strained) and we boil the meat (for approximately thirty minutes, though each case may be different).
The wild boar is kept in a serving plate, separated from the marinade.
Now finally for our serving sauce:
In a frying pan, on a medium flame, we melt the fresh butter, add the flour and brown it lightly in the butter. Once brown, you add the left over marinade into the pan. Boil for eight minutes Add salt and pepper, as needed and as desired. Boil for just a couple more minutes.
Remove from the fire and while you’re stirring you add the buttermilk. You can even pour on top of the meat or serve separately.
It’s suggested that this hearty dish be served alongside french lentils, grilled mushrooms, or boiled potatoes. Our favorite is the grilled mushrooms.
As for a wine, the Alexander Valley Cabernet Sauvignon will be an excellent accompaniment.