Roast haunch of wild boar with gin and blackcurrant liqueur
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of wild boar | |
| 1 | tablespoon | Juniper berries |
| 1 | tablespoon | Coriander seeds |
| 1 | tablespoon | Coarse sea salt |
| 2 | tablespoons | English grain mustard |
| Snipped leaves of a good sprig of | ||
| ; rosemary | ||
| Grated zest of 2 lemons and juice of 1 | ||
| ; lemon | ||
| 1 | tablespoon | Freshly-ground black pepper |
| ¼ | pint | Gin |
| 4 | tablespoons | Blackcurrant liqueur; (4 to 5) |
| 2 | pounds | Celeriac; (2 to 3) |
Directions
Have the skin removed from the boar in one piece, trim off most of the fat and wipe the meat all over.
Grind the juniper berries, coriander and rosemary with the salt and mix with the rest of the ingredients. Rub the paste over the meat, cover with the skin and leave for an hour or two, or overnight if more convenient.
Preheat the oven to 150C/300F/gas 3. Peel and trim the celeriac into cork-sized pieces and arrange in a greased roasting dish. Place the haunch on top, cover with the skin and put into the oven.
Cook for 25-30 minutes per pound, plus at the end of cooking, an extra 20 minutes at 200C/400F/gas 6. Allow the meat to stand for 20 minutes before carving into thin slices.
Serve with extra root vegetables roasted in the oven, or steamed vegetables such as celery, leeks and fennel. Make a gravy with the boiled down meat juices and serve with a little home-made sharp fruit jelly.
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