Chapter 38: Wild Boar

Wild_Boar_Habbitat_2Sometime later, we were invited to ABV2 Cameraman, Peter Purvis’ house for dinner.  A day or so earlier his Italian neighbours had been out shooting wild boar and they presented him with a young boar.  His wife cooked it to an Italian recipe.  We ate it and thoroughly enjoyed it.

Peter’s wife had spent best part of seventy-two hours preparing it with half of that time devoted to a marinade.  The marinade consisted of 4 cups of red wine, 2 bay leaves, twenty sprigs of thyme, 15 peppercorns, 6 cloves, I diced carrot, a medium onion, sliced, and a quarter of a cup of red wine vinegar.

For the first thirty-six hours, the boar was in the fridge having been salted and peppered.

All that time to prepare it and such a short time to dispose of it.

It was one of the most memorable meals I ever had.

It was said that the wild boar of Australia were descended from domestic pigs that had escaped and then reverted to boar, including tusks.

Next Chapter: Chapter 39: A Wee Dram

© Terence Gallacher 2015.  Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Terence Gallacher and terryseatingplaces.com with appropriate and specific direction to the original content.
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