Boar, metrified

Here, for reference and my own convenience, is my Christmas dinner recipe, in metric quantities:


(to feed 6 people)

A boned and rolled loin of wild boar will feed about 4 adults per kilo, and is delicious eaten hot or cold.

1.4 kg boned and rolled loin of wild boar

Marinade :
200 ml red wine
40 ml vinegar
2 sliced carrots
1 sliced onion
2 shallots roughly chopped
2 crushed cloves of garlic
2 bay leaves
small bunch parsley
few sprigs fresh thyme
few sprigs marjoram
9 whole juniper berries
10 g salt

Sauce :
400 ml stock
30 g flour
20 ml tbsp lard or olive oil

Bring all the marinade ingredients to the boil, and simmer for 3 minutes. Leave to cool. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day. Remove the meat and wipe it dry. Place it in an oven-proof braising pan or heavy casserole dish over heat, and add the oil or lard. Brown the meat well and remove it from the pan. Bring the marinade to the boil in a second pan. Mix the fat and the flour into a roux in the pan, and strain over the hot marinade, stirring until smooth. Add enough warm stock to thin the mixture. Put back the meat, cover the pan and cook in a low oven (170° C) for 2 1/2 hours. Place meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.

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