FESTIVE SEASON 2013-2014: Marinated traditional wild pig "Salmi" served with an aromatic garlicky sauce

Such a tasty way to finish 2013 and hoping for even more delicious recipes in the New Year... Inspired by traditional recipes this is really delicious and fans of game meat will be thrilled with its flavour and tenderness! The marinade ingredients work perfectly keeping the meat juicy and tender but also helping to break down a bit the distinctive, strong taste and smell game meat in general tends to have. It needs its time this recipe and a slow cooking but in the end you will be rewarded with a delicious dish! Silky mashed potatoes or, for a more rustic approach, thick macaroni pasta are two great choices to serve this meat with

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and Your Beloved Ones 

For A Great New Year,

Full of Health and Happiness!!

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Cooked by Dimitris Andreou,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6 people)

For the marinade:

1 bottle of lager beer

½ a bottle of dry red wine

4 bay leaves

a few whole peppercorns

1 medium yellow onion, cut in quarters

For the meat:
1 ½ Kg of wild pig (cut in portions)
1 whole garlic head, peeled and the cloves kept whole
2 large yellow onions, finely grated
1 tea-cup of extra virgin olive oil
3 lemons, the juice
salt
pepper

Method:

The day before cooking, put the meat in a large bowl and add all the marinade ingredients in, making sure that the meat is well covered. Cover the bowl with cling film and leave in the fridge over night to marinate.

Before cooking, drain the meat of the marinade and pat dry with kitchen paper. Keep the marinade aside for later.

Warm the olive oil in a wide pot on medium-high heat and sauté the meat until it is nicely coloured on all sides. Towards the end add in the pot the onions and the garlic and sauté, stirring constantly with a wooden spoon until they are coloured too.

Add in the pot 1 glass of water, turn the heat to medium-low, season with salt and pepper, cover with the lid and simmer until the meat is very tender. *** How long it will take to cook depends on the age of the animal and the part of the meat you'd use. While cooking the food you might need to add some liquids, in that case add some of the marinade you kept aside.

When the meat is ready, take it out of the pot with a slotted spoon and arrange it on a serving platter. Then transfer the onions, all the garlic and the juices from the pot into a blender, add the lemon juice and whiz until the ingredients are completely mashed and you end up with a nice, thick sauce.

Pour the sauce over the meat and serve while the food is hot accompanied by mashed potatoes or macaroni pasta.