Braised Wild Boar

• 2 lbs (.9 kg). boar or lean pork
• 2 bottles dry white wine (approximately)
• 1 large carrot, sliced
• 1 large carrot, whole
• 1 large onion, sliced
• 1 large onion, whole
• 1 stick celery, chopped
• 1 stick celery, whole
• 1 tbsp (15 ml) black peppercorns
• ground black pepper
• 2 oz (56 grm). pancetta or dry-cured belly of pork
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) butter
• 1 small bunch parsley
• 1 cup (225 ml) stock (approximately)
• salt

1. Marinade the meat for 1 or 2 days (depending on the age of the animal) in enough white wine to cover it completely, with the sliced carrot, sliced onion, chopped celery and peppercorns.
2. Reserve 3-1/3 cups (775 ml) wine for the next stage of the recipe.
3. If you use domestic pork, marinade it for 12 hours only.
4. Remove the meat from the marinade, pat it dry, make cuts in the surface and insert pieces of pancetta, cut coarsely and coated with pepper.
5. Fry the meat lightly in the oil and butter.
6. When all sides are golden, add 3-1/3 cups (775 ml) dry white wine to the pan.
7. When this has evaporated add the whole carrot, onion, celery and parsley tied in a bundle so that they do not dissolve in the sauce and can be easily removed at the last moment.
8. Lower the heat to a gentle simmer, cover with a lid and cook until tender, moistening with stock from time to time.
9. Cook to 170 degrees (80 C.).
10. Wild boar will take about 2 hours, pork less.
11. Remove the meat and carve it into slices.
12. Reduce the sauce until fairly thick and season.
13. Pour it over the meat or serve separately.

white wine, carrot, carrot, onion, onion, celery, celery, black peppercorns, ground black pepper, pancetta, olive oil, butter, parsley, stock, salt

Taken from online-cookbook.com/goto/cook/rpage/000C6A (may not work)