Mock Wild Boar
|Picnic shoulder/Butt, rib / leg end of loin||3 1⁄2 Pound|
|Oil||1⁄2 Cup (8 tbs)|
|Extra dry white wine||1 Cup (16 tbs) (Inexpensive)|
|Dry cider||1 Cup (16 tbs) (Inexpensive)|
|Celery leaves||1 Cup (16 tbs), broken|
|Bay leaf||1 , crumbled|
|Coarse grind black pepper||1⁄2 Teaspoon|
|Garlic powder/Salt||1⁄2 Teaspoon|
Arrange the pork in a deep dish that closely fits the meat.
Add all remaining ingredients and refrigerate.
Leave overnight or at least 6 hours, turning the meat 3 or 4 times.
Lift into a small roast pan.
Heat marinade to a boil and strain.
Reserve until later.
Roast the pork at 325F for 2 1/2 hours, basting occasionally with reserved marinade.
Cover and braise 3/4 to 1 hour longer.
Prepare gravy from the skimmed drippings adding chicken broth or consomme in place of water.
Serving size: Complete recipe
Calories 3526 Calories from Fat 1898
% Daily Value*
Total Fat 213 g327.4%
Saturated Fat 48.8 g244.1%
Trans Fat 0 g
Cholesterol 1032 mg344%
Sodium 1430 mg59.6%
Total Carbohydrates 45 g14.9%
Dietary Fiber 4 g16%
Sugars 34.4 g
Protein 316 g631.5%
Vitamin A 29.2% Vitamin C 47%
Calcium 20.9% Iron 127.6%
*Based on a 2000 Calorie diet