Wild Pork In Sauce

  • Difficulty: experienced


2 leaves Bay leaves

50 gr Butter

2 Carrot

550 gr Leg of wild pork

50 gr Olive oil

1 Onion

120 gr Pancetta (bacon)

80 gr Red wine

40 gr Wine vinegar








Step 1

Heat a little olive oil in a deep pan and brown the finely chopped carrots, onion and clove of garlic; add the thyme, crushed bay leaf and cloves, pour in and reduce the wine and vinegar with salt and pepper. Pour the mixture into a bowl.

Step 2

Rub the meat with some salt and leave to marinade in the bowl with the sauce for at least six hours.

Step 3

When ready, drain the leg and brown in a pan with olive oil and diced pancetta (or bacon). Add the marinading liquid and continue cooking for another 10 minutes.

Step 4

Remove the meat from the heat and transfer to an oven dish. Place in the oven.