Chops or Cutlets of WILD BOAR Sauced with Morello Cherries and Liquorice Root
Serves 4

4 chops or cutlets of boar - about 8oz (250g) without bone or 10-12oz (300-350g) with bone
l tbsp. juniper salt (optional)

Wine Marinade
½ pint (300ml) full-bodied red wine           
1 shallot, peeled and sliced
1 tbsp balsamic vinegar           
1 fresh bay leaf
1 tbsp muscovado sugar           
6 juniper berries
1 stick liquorice root           
2 allspice berries
1 large clove of garlic, peeled

Morello Sauce
1 tbsp. dried morello cherries, soaked in 5 tbsp. red wine with ½ stick cinnamon
4 oz (125g) stoned fresh morello cherries, lightly cooked
1 inch (2cm) piece unsweetened liquorice stick (or 2 small pieces sweetened liquorice)           
1-2 tbsp. wild fruit jelly
Salt and pepper

1. Cut the meat into pieces and marinate it for 48 hours.

2. Trim any excess fat off meat. Coat with juniper salt, if desired. Meanwhile, make up the marinade by bringing all the ingredients to the boil, then simmering gently for about 15 minutes in a non-reactive saucepan. Wipe any salt off the meat and cover with cooled marinade. Keep covered and cold for 1-3 days.

3. Heat a little light oil in a heavy-based, deep frying pan. Drain and dry the meat, discarding the marinade. Sear and caramelise the chops or cutlets quickly over a fairly high heat then fry gently for about 10 minutes on each side until nicely browned. Cover the pan and continue to cook the meat in its own juices over the lowest possible heat until tender - another 30 to 40 minutes, depending on thickness. Meanwhile simmer the soaked cherries and cinnamon gently in the wine for about 5 minutes and strain, separately reserving the cherries and wine.

4. Transfer the cooked meat to a warm plate, cover and rest in a low oven. Deglaze the frying pan with the wine, scraping any sediment into the liquid. Add the stock and liquorice and reduce, stirring until the liquorice is dissolved and the sauce becomes a little syrupy. Strain through a fine sieve into a fresh saucepan, add the reserved cherries and a little fruit jelly. Season to taste (unsweetened liquorice will require more fruit jelly to balance the flavour than will sweetened liquorice). Add any fresh, cooked cherries to the sauce, heat through, then transfer chops and sauce to a hot serving dish.

5. The chops will become more succulent if left to rest for 15-20 minutes. If making the dish in advance, cool the cooked chops and sauce quickly then store in the refrigerator, reheating gently to serv