Best Roast Boar With Juniper Berries Recipes

Braised Pork With Beer & Juniper Berries image

Provided by Bergy

Categories Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 (2 lb) boneless pork roast
salt & pepper
1 bay leaf
2 tablespoons flour
2 cups carrots, peeled & chopped
1 cup celery, chopped
2 cups onions, sliced or 24 small white pearl onions
1 (12 ounce) bottle dark beer
2 cloves
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
10 juniper berries, crushed

Steps:

Brown the roast on all sides in a dutch oven in the heated olive oil, as you turn the roast season with salt& pepper.
Drain off any fat.
Sprinkle the veggies with the flour. (what about the onions?).
Add the veggies to the pot and the bay leaf.
Add the beer.
Bring to a boil.
Add cloves, thyme& juniper berries.
Cook covered for apprx 1 1/4 hours or until the meat is tender and apprx 160F in the center of the roast.
Remove the roast from the pot.
Skim off any fat.
Puree the sauce (if the sauce is soupy reduce it by cooking longer until there is apprx 1 cup before you puree it).
Slice the roast& serve with the onion sauce.

Juniper Brine image

Provided by Diane Morgan

Yield Makes 3 1/2 quarts brine, enough for a 10- to 25-pound turkey

Number Of Ingredients 11

2/3 cup (3 ounces or 85 grams) Diamond Crystal brand kosher salt
2/3 cup sugar
6 whole cloves
1 teaspoon juniper berries, crushed (see Cook's Note)
1/2 teaspoon black peppercorns, crushed (see Cook's Note)
2 teaspoons whole allspice berries, crushed (see Cook's Note)
5 fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
8 cups hot water
4 cups ice water

Steps:

In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
Proceed with brining the turkey .
Cooks Note
The easiest way to crush whole spices is to use a mortar and pestle or a spice grinder. If you do not have either of these kitchen tools, place the whole spices in a heavy lock-top plastic bag, seal the bag while pressing out all the air, and pound them with the bottom of a small, heavy saucepan until coarsely crushed.

ROAST BOAR WITH JUNIPER BERRIES image

Number Of Ingredients 18

3lbs boned and rolled loin of wild boar
Marinade
1/3 pt red wine
3tbsp vinegar
2 sliced carrots
1 sliced onion
2 shallots roughly chopped
2 crushed cloves of garlic
2 bay leaves
small bunch parsley
few sprigs fresh thyme
few sprigs marjoram
9 whole juniper berries
2 tsp salt
Sauce
3/4 pt stock
1oz flour
1 1/2 tbsp olive oil

Steps:

Bring all the marinade ingredients to the boil, and simmer for 3 minutes. Leave to cool. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day. Remove the meat and wipe it dry. Place it in an oven-proof braising pan or heavy casserole dish over heat, and add the oil or lard. Brown the meat well and remove it from the pan. Bring the marinade to the boil in a second pan. Mix the fat and the flour into a roux in the pan, and strain over the hot marinade, stirring until smooth. Add enough warm stock to thin the mixture. Put back the meat, cover the pan and cook in a low oven (330 deg. F, 170 deg. C, gas 3) for 2 1/2 hours. Place meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.