2.09.2011

Roast Wild Boar

"Meat from feral swine." That's what it said on the package of the D'Artagnan Wild Boar Mini-Roast we picked up a couple of days ago at our favorite supermarket. That awful scene from the movie Hannibal aside, there was no way we weren't going to buy it after reading that. That's practically a double-dog-dare!



We've had boar in the past, particularly in Tuscany where it is commonly served roasted, in ragus, and in sausages. And although we've never made it, we decided to treat it essentially like a little 1.5-pound roast pork, which in many ways, it is.


We made a bed of vegetables (namely onion, garlic, fennel, celery, and carrots) tossed in olive oil and placed in a small roasting pan. We seasoned the meat with salt and pepper and seared it on all sides in a cast-iron pan on the stovetop. After it was nicely browned, we rubbed the boar with an herb-garlic-and-olive oil paste, set it on top of the vegetables with a bundle made from the remaining herbs, added some water, covered the pan and roasted it for a half-hour at 375.

We used oregano, thyme and rosemary, and those flavors were prominent in every bite of meat and vegetables. The vegetable mix was the perfect accompaniment to the boar, particularly the sweet, flavorful fennel. It was a lot like roast pork, except the meat is much leaner and richer tasting. We will certainly make this dish again, or come up with other ways to use this exquisite, novel product.



Ingredients:

Note: for vegetables, we used 1/2 fennel bulb, 1 white onion, 2 cloves garlic, 2 large carrots, 2 celery stalks
Note: for herbs, we used a bundle of thyme, 3 sprigs of rosemary, and a handle of fresh oregano leaves

approximately 3 cups of roughly chopped vegetables (see note)
1/2 cup olive oil, divided
salt and pepper to taste
1.5-lb. wild boar mini-roast
fresh herbs (see note)
2 cloves garlic, minced
1/2 cup water

Heat oven to 375 degrees. Toss the chopped vegetables in 1/4 cup of olive oil and season with salt and pepper. Lay them in the bottom of a small roasting pan and set aside. Heat a skillet on high heat until very hot. Season the roast with salt and pepper. Add a tablespoon of olive oil to the skillet and sear the roast on all sides. While the meat is searing, take about half of the amount of fresh herbs you have and chop them finely. Tie the remaining herbs together with butcher's twine and throw into the roasting pan. Place the chopped herbs in a small bowl, and add the minced garlic and the remaining olive oil; stir to form a loose paste. After the boar has been seared, rub it all over with the paste and set atop the vegetables in the roasting pan. Add the water to the pan, then cover the pan and roast for 1/2 hour, or until internal temperature reaches 155-160 with a meat thermometer. Allow to rest before slicing and serving with the vegetables. 

14 comments:

Jessica said...

What a refreshing way to cook a wild boar! I love how the colorful vegetables accent the entire roast. It looks so flavorful too.

Claudia said...

It looks so hearty and warm and welcoming. It is something I cannot get here in MN. Have it in NYC when I visit. Would love to have that on my table tonight.

Lo-mo said...

Looks lovely. I've never had boar before but I do cook bison every now and then. Great combo of veggies and seasonings!

Pauline said...

We now have too many ferral pigs in this sw region of the uk so 'Wild boar' is more often on the menu now. Thanks for this recipe.

Cheryl and Adam said...

Never had roasted wild boar. On one of our Italian trips we found a small restaurant in an even smaller hill town where they served us wild boar sausage Needless to say it was delicious. This looks really good. Look forward to trying it.

Susan said...

Awesome! I love coming across recipes dealing with wild game ... kudos!

A SPICY PERSPECTIVE said...

What fun--I haven't made boar. I'll have to look around for it!

Kate @ Diethood.com said...

Oh yummmmmm! This dish took me back to my grandma's house in the village in Macedonia - thank you for sharing!

Anonymous said...

I love wild boar, especially in Tuscany! My local Big Y doesn't seem to have the selection that yours does, they usually have some buffalo, but not much else other than some chorizo. As always, your recipe sounds delicious!

Eftychia said...

This dish looks so delicious. Thank you for sharing. By the way I hope that Amy feels better now... :-)

Mo said...

Thanks! I had a wild boar roast and was a little intimidated. I think if I made it again, I would cut back on the water, may be 1/2 (though not sure what would happen). My veggies seemed more steamed than roasted. Thanks again!

Anonymous said...

A late post to thank you for the wild board mini-roast recipe. Have ordered this frozen from D'Artaganan in the past but forgot whether to cook quick or slow. Love, love, love the flavor of this roast!

Anonymous said...

Looks absolutely delicious. Love the flavor of wild boar! One comment; it appears from the picture that there is one additional vegetable not mentioned in the recipe. Looks like small potatoes? Is this right? Fred

Amy said...

Yes...we forgot to list the small potatoes! Thank you!