Boar in the oven
Tiago Clérigo
Ingredients:
- 1 leg of wild boar
- 2 medium heads of garlic
- 2 large onions
- 2 cloves
- 300 ml of Moura PDO olive oil
- 250 ml of white or red wine
- 100 gr butter
- 3 lemons
- 3 oranges
- Salt, pepper and rosemary to taste
Preparation:
- Place the leg of boar in a bowl with water and slices of orange and lemon. Change the water for 24 hours until there are no traces of blood in it
- Remove the meat from the container and let the water drain well
- Make a mixture with 1 chopped onion, garlic, cloves and season with salt and pepper.
- Place 300 ml of Moura DOP olive oil and a sliced onion in the bottom of the tray.
- Spread the meat with the mixture, place it on the tray, pour 250 ml of wine over it and finish with rosemary
- Bake in a preheated oven at 180°C for 3 to 4 hours (checking that the meat is cooked through).
- When it's ready, debone it
- Bring to a simmer 100 grams of butter, lemon juice and orange juice until the mixture is smooth
- To finish, drizzle the meat with the sauce and it's ready to serve
- Suggestion: Serve with lettuce and watercress salad seasoned with Moura and Barrancos Agricultural Cooperative Selection Olive Oil.