DIRECTIONS:
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To marinate wild boar cut the carrots and onions and sauté
in butter until golden.
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Add 2/3 vinegar for 1/3 water and add thyme, bay leaf, sage, parsley, garlic
and pepper to your liking.
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Add the wild boar and marinate for 8 days. Turn every day.
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FILETS - In a large pan melt 1/4 cup butter and 1/4
cup grease.
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When this mixture is really hot add the boar and turn until it is golden
on every side.
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Sprinkle with flour. Add some of the marinade which as much hot water,
the carrots and onions from the marinade.
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Cook at low heat for 1 hour for the first kilo and 1/2 hour each of the
additional kilos.
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To prepare the sauce: In one cup of vinegar mix in 2 tablespoons
of powder sugar. On the stove at Medium/High bring to a boil. When the
quantity has diminished by half...
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Mix 1 tablespoon butter which you covered with flour and mixed in 2 cups
of hot stock. When the mixture is smooth add to the vinegar mixture with
as well.. salt, pepper and 1/2 pound of grapes (remove the pits).
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Cook at low heat for about 15 minutes and then add a few tablespoons
of the cooking juice from the boar and 1 tablespoon of cognac.
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CUTLETS - The cutlets after they have been marinated
are cooked on the grill for 5 minutes on each side. They can be accompanied
with brown gravy or other sauces.
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