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  Added: May 19, 2011  •  Visited (515)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Young Wild Boar
(Marinade De Marcassin)
What You Need:
  • Shoulder of young wild boar (can be substitute by pork)
  • Red wine
  • Carrot
  • Onion
  • Bay leaf
  • 2 cloves
  • Thyme
  • Olive oil
  • 4 tablespoons olive oil
  • 6 tablespoons flour
  • Vegetables
  • 1/3 pint cream

  • How To Cook:
    1. Lard a shoulder of young wild boar, and then marinade it in red wine for 3 days with a carrot and cut-up onion, a bay leaf, 2 cloves, some thyme and a few fir-tree shoots.

    2. Take out the meat and brown it on the outside in olive oil.

    3. Remove then brown flour in the oil; add the marinade liquor and the vegetables and cook the meat in this liquid, allowing 20 minutes per pound.

    4. When it is done, take it out, strain the sauce, skim off the fat, season, reduce it a little, and then add cream.

    5. Serve accompanied by noodles.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Switzerland
    Dish ╗ Main Courses
    Main Ingredient ╗ Meat & Poultry ╗ Pork
    Main Ingredient ╗ Condiments ╗ Wine
    Main Ingredient ╗ Vegetables ╗ Carrot


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