Name: Roast Haunch of Wild Boar with Gin And Blackcurrant Liqueur
Ingredients: 1 Leg of wild boar; 1 tb Juniper berries; 1 tb Coriander seeds; 1 tb Coarse sea salt; 2 tb English grain mustard; Snipped leaves of a good sprig of; ; rosemary; Grated zest of 2 lemons and juice of 1; ; lemon; 1 tb Freshly-ground black pepper; 1/4 pt Gin; 4 tb Blackcurrant liqueur; (4 to 5); 2 lb Celeriac; (2 to 3)

The man of sorrow sees it coming toward Him. He already senses something of the perfidy, the hypocrisy, the calumny, the mockery, the pain, and the shame which like an avalanche threatens to overwhelm Him. Yet, He does not retreat or even stand still. With unflinching determination, He walks right into it, for He knows that this is necessary in order that His people may be saved. “Having loved His own…He loved them to the uttermost” (John 13:1).

William Hendriksen

CATEGORY	CUISINE	TAG	YIELD
Grains	English	Frances, Bissell’s, Kitchen	8	servings

INGREDIENTS

1		Leg of wild boar
1	tb	Juniper berries
1	tb	Coriander seeds
1	tb	Coarse sea salt
2	tb	English grain mustard
		Snipped leaves of a good sprig of
		; rosemary
		Grated zest of 2 lemons and juice of 1
		; lemon
1	tb	Freshly-ground black pepper
1/4	pt	Gin
4	tb	Blackcurrant liqueur; (4 to 5)
2	lb	Celeriac; (2 to 3)

INSTRUCTIONS

Have the skin removed from the boar in one piece, trim off most of the fat
and wipe the meat all over.
Grind the juniper berries, coriander and rosemary with the salt and mix
with the rest of the ingredients. Rub the paste over the meat, cover with
the skin and leave for an hour or two, or overnight if more convenient.
Preheat the oven to 150C/300F/gas 3. Peel and trim the celeriac into
cork-sized pieces and arrange in a greased roasting dish. Place the haunch
on top, cover with the skin and put into the oven.
Cook for 25-30 minutes per pound, plus at the end of cooking, an extra 20
minutes at 200C/400F/gas 6. Allow the meat to stand for 20 minutes before
carving into thin slices.
Serve with extra root vegetables roasted in the oven, or steamed vegetables
such as celery, leeks and fennel. Make a gravy with the boiled down meat
juices and serve with a little home-made sharp fruit jelly.
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