Sometime 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