Fake wild boar roast à la Butler

Ingredients for 6 servings:

• 1 onion(s)
• 1 carrot(s)
• 2 bay leaves
• 1 tsp marjoram
• 5 grains of black pepper
• 10 juniper berries
• ½ bottle of red wine
• 5 tbsp vinegar (wine vinegar)
• 2 cloves garlic
• 1 ½ kg roast pork
• 1 tsp salt
• 1 tbsp flour
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

From an old cookbook by Carl Butler, out of print for over 20 years. More on that another time.

Chop the onion and carrot into pieces. Place all the marinade ingredients, from onion to wine vinegar, in a saucepan. Bring to a boil, simmer for 6 minutes, and let cool. Trim the rind from the meat to allow the marinade to penetrate better. Place the meat in a saucepan that just fits it. Pour the cooled marinade over it. Let the meat marinate for at least 5 days, preferably 1 week. Turn it over every day. Pat the roast dry with kitchen paper before cooking. Reserve the marinade. Season the roast with salt and place it in a roasting pan. Insert a meat thermometer. Place the roast in a preheated oven at 175°C (350°F). When the meat is browned, baste with the marinade. Roasting time: 2 to 2.5 hours. The meat is cooked through when the thermometer reads 85°C (185°F). Strain the sauce into a saucepan. Keep the roast warm. Knead the butter and flour into a ball and whisk it into the sauce. Cook for a few minutes over low heat.