Roast haunch of wild boar with gin and blackcurrant liqueur

Yield: 8 servings

Measure Ingredient
1 \N Leg of wild boar
1 tablespoon Juniper berries
1 tablespoon Coriander seeds
1 tablespoon Coarse sea salt
2 tablespoons English grain mustard
\N \N Snipped leaves of a good sprig of
\N \N ; rosemary
\N \N Grated zest of 2 lemons and juice of 1
\N \N ; lemon
1 tablespoon Freshly-ground black pepper
¼ pint Gin
4 tablespoons Blackcurrant liqueur; (4 to 5)
2 pounds Celeriac; (2 to 3)

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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