Roasted Leg Of Wild Boar Food

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ROAST "WILD BOAR"



Roast

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 7

10 pounds pork shoulder (weighs about 10 pounds)
Salt and freshly ground black pepper
1/4 cup hot sauce
1/2 cup red wine vinegar
1/2 cup vegetable oil
4 habanero peppers
6 to 8 bay leaves

Steps:

  • Heat oven to 350 degrees F.
  • Cut pork into 3 to 4-inch thick slices and lay the slices on heavy duty aluminum foil supported by baking sheets. Rub salt and pepper into the meat. In a small bowl whisk together hot sauce, vinegar and vegetable oil, and brush onto surface of meat on both sides. Use plastic or latex gloves to handle habaneros and protect your eyes and nose from the "fumes." Slice the peppers and lay them and the bay leaves on top of the pork. Wrap the pork in foil, sealing all the seams. Roast slowly in oven until fork tender, about 2 hours, or over an open fire.

ROASTED LEG OF WILD BOAR



Roasted Leg of Wild Boar image

An easy Roasted Leg of Wild Boar recipe. Serve a hearty Gigondas or St. Joseph with this sumptuous dish.

Provided by Susan Herrmann Loomis

Categories     Game     Pork     Roast     Christmas     Winter

Yield Makes 8 to 10 servings

Number Of Ingredients 18

One 6-pound leg of wild boar*
1/4 cup coarse sea salt
1/4 cup coarsely ground black pepper
For the marinade:
4 cups hearty red wine
2 dried imported bay leaves
40 sprigs fresh thyme, rinsed
20 black peppercorns
6 cloves
1 carrot, trimmed, peeled, and cut in 1/4-inch chunks
1 medium onion, cut in eighths
1/4 cup best-quality red wine vinegar
To roast the wild boar:
20 whole cloves
2 to 3 tablespoons olive oil
For the sauce:
2 cups chicken or veal stock
3 tablespoons red current jelly

Steps:

  • 1. Rub the leg of wild boar all over with the salt and the pepper. Place it in a shallow dish, cover it loosely, and refrigerate it for 36 hours.
  • 2. Bring the wine, the herbs and spices, and the vegetables to a boil in a medium-sized saucepan over medium high heat and cook for about 3 minutes. Remove from the heat and let cool to room temperature. Strain, reserving the bay leaf, thyme, peppercorns and cloves, and discarding the vegetables.
  • Whisk in the vinegar.
  • 3. Quickly rinse the salt and pepper from the boar to remove most but not all of it. Pat meat dry and place it in a shallow dish. Pour the cooled marinade over it, return it to the refrigerator, loosely covered, and let it marinate for 36 hours, turning it at least four times.
  • 4. Preheat the oven to 450°F.
  • 5. Remove the leg of wild boar from the marinade and pat it dry. Make 20 tiny slits in it all over, and insert a clove into each slit. Transfer the boar to a baking dish, and pour one-fourth of the marinade over it. Roast in the center of the oven until the boar is very golden on the outside, and when you cut into it it is a very faint pink, but not in the least red, which will take about 2 hours. Check it occasionally to be sure the marinade hasn't completely evaporated, and pour the additional marinade over the roast, one-fourth at a time.
  • 6. When the boar is roasted remove it from the oven, and set it on a platter in warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat. To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan. Whisk in the chicken or veal stock and bring to a boil over medium-high heat. Reduce by about one-fourth, then stir in the red current jelly. Continue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes. Remove from the heat.
  • 7. Before slicing the boar remove as many of the cloves as possible. Thinly slice the wild boar and arrange it on a platter. Garnish with flat-leaf parsley leaves. Either pour the sauce over the meat, or serve it on the side.
  • *Leg of wild boar is available for mail order from:
  • Broken Arrow Ranch
  • P.O. Box 530
  • Ingram, TX 78025
  • (800) 962-4263

ROASTED LOIN OF WILD BOAR WITH APPLE CHARLOTTE



Roasted Loin of Wild Boar with Apple Charlotte image

Boar is a greatly ignored meat in the chef's repertoire. While admittedly difficult to find, it can be special ordered, and it is a sublime gastronomic treat. This homespun preparation by Joe Mannke, chef a Rotisserie for Beef and Bird in Houston, marries the boar with a tasty apple charlotte that is the perfect companion.

Provided by Jim Weller

Categories     Pork

Yield 6 serving(s)

Number Of Ingredients 19

1 loin of wild boar (4 to 5-lb,with chine bone removed by butcher)
1 tablespoon kosher salt
1/2 tablespoon black pepper, Freshly ground
1 1/2 teaspoons dried thyme
1/2 cup water
3 cups green apples, peeled and diced
1 pinch lemon, zest of, minced,
1 pinch ginger, ground
1 pinch cinnamon, ground
1 pinch clove, ground
2 tablespoons brown sugar
1 cup white wine
4 ounces calvados
1 cup applesauce (High-quality & tart)
salt
3 egg yolks
1/4 lb butter, melted
3 cups white bread or 3 cups French bread, 1-inch cubes with crust
sprig fresh thyme, for garnish

Steps:

  • Preheat oven to 450F.
  • Rub boar on all sides with salt, pepper, and thyme. Place boar in a roasting pan and add water to pan. Roast in preheated oven for 40 minutes. Remove roasting pan from oven.
  • Prepare charlotte by adding apples, zest, ginger, cinnamon, cloves, brown sugar, wine, and Calvados around the roast.
  • Return pan to oven and bake for 15 to 20 minutes, or until apples are cooked through.
  • Mix together applesauce, salt, and egg yolks and pour over apples.
  • Return to oven for 5 minutes longer.
  • Mix the butter with the bread cubes.
  • Sprinkle over the apple mixture and bake for 10 minutes longer, or until golden brown, or when meat thermometer registers 160F.
  • Remove roasting pan from oven, remove boar, and let rest for a few minutes.
  • Slice boar on the bias.
  • Using a spatula, transfer charlotte to a large serving platter. Place sliced boar atop charlotte. Garnish with thyme sprigs and serve.
  • Recommended wines: A full bodied Chardonnay will mar ry nicely with the apple flavor in the charlotte. A Zinfandel will emphasize the meaty flavors of the boar. Either wine is a treat with this dish.

Nutrition Facts : Calories 337.4, Fat 18.4, SaturatedFat 10.7, Cholesterol 123.7, Sodium 1433.2, Carbohydrate 35, Fiber 2.9, Sugar 12.4, Protein 3.5

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