Drunken Boar

Methods/Steps

1. Combine the gin, vermouth, and juniper berries in a resealable plastic bag or bowl. Add the boar, seal or cover, and refrigerate for at least 8 hours or up to 2 days.

2. Lift the meat from marinade and blot dry on paper towels. Preheat the oven to 325°.

3. Combine the marinade with the Glace de Viande Gold®. (It does not have to dissolve.)

4. Season the boar with salt and pepper and lightly coat it in flour, patting to remove the excess. Heat 1 1/2 tablespoons of the Graisse de Canard Gold® in a large, heavy pan. When the oil is almost smoking, slowly add the meat and sauté until it is brown on all sides, about 4-5 minutes, stirring often. As the pieces brown, remove them from the pan and set them aside.

5. Add the remaining Graisse de Canard Gold® and onion to the pan, and sauté until the onion is light brown. Stir in the garlic, cook 30 seconds, and then add the marinade mixture, parsley, and bay leaf. Bring the liquid to a boil, stirring to scrape all the browned cooking bits from the pan. Return the meat to the pan, cover it tightly, transfer it to the oven, and cook until the meat is fork tender, at least 1 1/2 hours.

6. Remove the pan from oven, discard the bay leaf, stir in the olives and sour cream, and season to taste with salt and pepper.