Wild Boar Cutlets

Serves 4

2 pounds wild boar cutlets

1 cup buttermilk

1 teaspoon salt

3 juniper berries, crushed

1 tablespoon butter, softened

1 tablespoon flour

Soak cutlets in buttermilk, refrigerated for 3 days.

Drain cutlets and dry; rub with salt and juniper berries.

Preheat oven to 350° F.

Cover bottom of roasting pan with boiling water so that when meat is placed on rack it’s barely touching the water. Roast 1 hour, basting occasionally with buttermilk.

While meat is roasting, blend butter and flour together. When boar is tender but doesn’t bleed when pierced, stir the butter-flour paste into the liquid. Stir until thickened and smooth.

Serve gravy over cutlets.

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