- 1 [1 2/3 to 2 1/5-pound / 757 to 992-g] filet of boar
Marinade
- 5 teaspoons [25 mL] olive oil
- Juice of 2 lemons
- 2 teaspoons [10 mL] mixed herbs
- 1 bay leaf
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 4 cloves
- 1 teaspoon [5 mL] peppercorns
- 4 cloves garlic, crushed
- Thin Seville orange rind slices
- Boiling water
Butter Creamy Sauce
- 2 tablespoons [30 g] butter
- 2 tablespoons [17.5 g] flour
- 4 tablespoons [60 mL] beef broth
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- Mix together all marinade ingredients.
- Arrange filet into a casserole dish.
- Pour in marinade; marinate for at least 24 hours refrigerated.
- Strain [reserving marinade] and boar into a preheated 350°F [180°C] oven for 2 hours, basting often with marinade.
- When golden, prepare sauce.
- Blanch orange rind slices into boiling water for 2 minutes and rinse.
- Bring butter creamy sauce to a boil; lower the heat and stir in blanched rind slices.
- Add into butter creamy sauce; simmer for 5 minutes.
- Transfer roasted boar onto a warm serving plate.
- Coat with orange rind buttter creamy sauce, and serve.
Butter Creamy Sauce
- Into a thick-bottom casserole, melt the butter over low heat.
- Stir in flour; cook 2 to 3 minutes, whipping scraping bottom.
- Pour in beef broth.
- Bring to a boil over high heat, whipping.
- Lower heat and push casserole so that liquid simmers only on one side.
- A film of impurities will form on the other side.
- Once in while, skim off this film using a spoon.
- Cook for approximately 40 minutes, until reduced and flour taste has been eliminated.
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