December: Hunting Wild Boar, by the Limbourg Brothers
December: Hunting Wild Boar,
by the Limbourg Brothers
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Leg of Pork to Taste Like Wild Boar



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The Wild Boar Hunt, after a Painting by Rubens, circa 1840-50
The Wild Boar Hunt, after a Painting by Rubens, circa 1840-50
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Delacroix, Eugene
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La Belle Cuisine


Leg of Pork to Taste Like Wild Boar

James Beard's American Cookery
by James Beard, 1980, Little, Brown and Co.

[This recipe is taken from our 1972 edition.]

“This dish, of Spanish origin, was often used in the West and has
become a favorite around the country. It makes a superb roast for a
large buffet or a great dinner party. It is also excellent eaten cold.”

1 leg of pork, about 12 pounds,
skin removed
3 cloves garlic, crushed
12 peppercorns, crushed
12 allspice berries, crushed
12 juniper berries, crushed
1 teaspoon thyme
1/2 teaspoon nutmeg
1 bay leaf, crushed
2 strips orange zest
1 large onion stuck with
2 cloves
Red wine
4 tablespoons butter
4 tablespoons flour
1/2 cup or more pine nuts
1 cup seedless raisins
Grated orange zest
Salt and freshly ground pepper

Rub all the seasonings save the onion and orange zest into the pork. Place it
in a deep bowl r crock, cover with warm red wine, and add the onion and zest. Let stand 6 to 7 days in the refrigerator or a very cool place, and turn two or three times a day. When ready to cook, dry the roast well and rub
with oil. Place it in a roasting pan – not on a rack. Roast at 300 degrees [F]. allowing 25 minutes per pound of meat. Baste every 30 minutes with the heated marinade. When the roast has reached an internal temperature of
165 degrees [F], transfer to a hot platter, strain the juices in the pan, and
remove excess fat. Also strain any remaining marinade and add to the pan
juices. Cook this down very quickly to 2 cups.
Melt the butter in a saucepan, add the flour, and let it cook several minutes
to brown. Gradually stir in the heated and reduced marinade, and stir until
it boils and thickens. Correct the seasoning. Add the raisins and pine nuts
and let it cook up once more. Pass this sauce separately. Serve the roast
with rice pilaf, baked eggplant or puréed chestnuts, and braised onions.
Drink a light red wine.

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