Roast WILD BOAR (Wildschweinbraten)

Serves 6-8
6½ lb (3kg) roasting joint of wild           
Fine sea salt           
boar on the bone           
freshly ground black pepper
4 oz (100g) butter/margarine           
4 tbsp. (60ml) single cream
8 fl.oz (250ml) red wine           
5 oz (150g) chopped blanched almonds
3 pomegranates           
1 tsp. (5ml) arrowroot

Marinade
6 juniper berries           
1 onion
6 allspice berries           
1 carrot
10 black peppercorns           
Fine sea salt
2 cloves           
1 ¾ pints (1 litre) dry red wine
Small bunch of rosemary           
1 orange

1. The marinade must be discarded after use, as the flavour becomes too strong to be incorporated in the final dish.

2. To make the marinade, crush the spices and rosemary in a mortar and put them in a heavy frying pan to dry roast. Turn them so that they intensify in strength, but do not burn. Once they are heated and toasted, add the coarsely chopped onion and carrot, salt to taste and a little of the red wine to mix. Heat this gently to allow all the flavours to amalgamate. Cool, then add the coarsely chopped flesh and rind of the orange.

3. Put the marinade in an earthenware or china dish and add the skinned joint of wild boar. Cover with the remaining red wine. Tightly seal the dish and leave in a cool place for about 3 days, turning the meat from time to time. This will tenderise the meat and reduce some of the strong flavour.

4. Preheat the oven to 1800C/3500F/gas 4. Take the meat out of the marinade, pat it dry and discard the marinade. Melt three-quarters of the butter in a roasting pan over a moderate heat and lightly sear the outside of the joint. Do not cook over too high a heat or the meat will toughen.

5. Pour the red wine over the joint. Add the juice of two of the pomegranates. Roast the meat, basting from time to time, for 2½ - 3 hours (this is important, as boar meat is very lean). Ensure that the roast is well done, as hunted wild boar meat should not be eaten rare. Remove the boar and set aside in a warm place to rest before carving.

6. Strain the roasting pan juices into a small saucepan. Mix a little of the juices with the arrowroot, then add to the saucepan and stir while heating gently. When thickened add the cream. Heat gently but do not boil. Season to taste with salt and pepper. Keep warm.

7. Toss the almonds in the remaining butter in a frying pan until golden brown. Remove the seeds from the third pomegranate. Carve and arrange the boar meat on a hot dish. Pour the sauce over the sliced meat and garnish with the pomegranate seeds and almonds.