02-03-2004, 11:44 PM
Serves 6
Ingredients: [ul] [li]1
dle of wild boar (6 to 8 pounds) [li]charcoal and wood chips for smoking (hickory, pecan, and applewood) [/li][/ul]brine for smoking [ul] [li]brine for smoking: [li]2 cups cider vinegar [li]4 cups water [li]1 cup water [li]1 tablespoon black peppercorns [li]1 teaspoon juniper berries, crushed [li]1/2 cup firmly packed dark, brown sugar [li]1 bay leaf [li]4 whole cloves [li]2 teaspoons grated orange zest [li]2 tablespoons chopped fresh parsley [li]1 medium yellow onion, chopped [li]1 clove garlic, halved [li]1 medium carrot, peeled and sliced [li]1 medium celery stalk, sliced [li]1 cup dry red wine [/li][/ul]sauce [ul] [li]sauce: [li]1/2 cup dried currants [li]1/2 cup dried creme de cassis [li]1/2 cup red wine [li]1/4 cup black currant jam [li]2 cups veal, beef, or game meat stock [li]3 shallots, chopped [li]2 teaspoons fresh lemon juice [li]1/2 teaspoons Dijon mustard [li]2 tablespoons unsalted butter [li]salt and freshly ground black pepper [/li][/ul]
Directions: [ol] [li]Brine: Combine all ingredients, except wine, in a large, nonreactive saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Strain into a large container; add red wine. Place boar in brine (fully covering the meat) in refrigerator a couple of days in advance of cooking. [li]Remove boar from brine and allow to sit for about 45 minutes before smoking. Use a covered grill and the indirect-heat method; after the coal have burned for 30 minutes, make 2 piles of coals with drip pan in the middle. Sprinkle each pile of coals with 1 cup wet wood chips that have been soaked in water for 20 minutes and drained. Place boar on grill and cook, covered, until meat reaches 160ºF, about 1-1/2 to 2 hours. Replenish coals and chips about every 30 minutes. [li]Sauce: In a small saucepan, soak currants in creme de cassis and wine for 45 minutes. Add all remaining ingredients, except butter, salt and pepper, and reduce over medium heat to a light sauce consistency. Swirl in butter. Season with salt and pepper. Keep warm. [li]Remove boar from grill and let rest 10 minutes. Carve and serve with sauce. [/li][/ol]
[signature]
Ingredients: [ul] [li]1
dle of wild boar (6 to 8 pounds) [li]charcoal and wood chips for smoking (hickory, pecan, and applewood) [/li][/ul]brine for smoking [ul] [li]brine for smoking: [li]2 cups cider vinegar [li]4 cups water [li]1 cup water [li]1 tablespoon black peppercorns [li]1 teaspoon juniper berries, crushed [li]1/2 cup firmly packed dark, brown sugar [li]1 bay leaf [li]4 whole cloves [li]2 teaspoons grated orange zest [li]2 tablespoons chopped fresh parsley [li]1 medium yellow onion, chopped [li]1 clove garlic, halved [li]1 medium carrot, peeled and sliced [li]1 medium celery stalk, sliced [li]1 cup dry red wine [/li][/ul]sauce [ul] [li]sauce: [li]1/2 cup dried currants [li]1/2 cup dried creme de cassis [li]1/2 cup red wine [li]1/4 cup black currant jam [li]2 cups veal, beef, or game meat stock [li]3 shallots, chopped [li]2 teaspoons fresh lemon juice [li]1/2 teaspoons Dijon mustard [li]2 tablespoons unsalted butter [li]salt and freshly ground black pepper [/li][/ul] Directions: [ol] [li]Brine: Combine all ingredients, except wine, in a large, nonreactive saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Strain into a large container; add red wine. Place boar in brine (fully covering the meat) in refrigerator a couple of days in advance of cooking. [li]Remove boar from brine and allow to sit for about 45 minutes before smoking. Use a covered grill and the indirect-heat method; after the coal have burned for 30 minutes, make 2 piles of coals with drip pan in the middle. Sprinkle each pile of coals with 1 cup wet wood chips that have been soaked in water for 20 minutes and drained. Place boar on grill and cook, covered, until meat reaches 160ºF, about 1-1/2 to 2 hours. Replenish coals and chips about every 30 minutes. [li]Sauce: In a small saucepan, soak currants in creme de cassis and wine for 45 minutes. Add all remaining ingredients, except butter, salt and pepper, and reduce over medium heat to a light sauce consistency. Swirl in butter. Season with salt and pepper. Keep warm. [li]Remove boar from grill and let rest 10 minutes. Carve and serve with sauce. [/li][/ol]
[signature]