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Author Notes: We've had boar in the past, particularly in Tuscany where it is commonly served roasted, in ragus, and in sausages. When we found a wild boar roast in our local market, we decided to treat it essentially like a little 1.5-pound roast pork, which in many ways, it is.
- 1 onion, roughly chopped
- 4 cloves garlic, minced
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1/2 bulb fennel, roughly chopped
- 1/2 cup olive oil, divided
- salt and pepper to taste
- 1 1/2 pounds wild boar roast
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 tablespoon fresh oregano
- 1/2 cup water
- Heat oven to 375 degrees.
- Toss the chopped vegetables (onion, 2 garlic cloves, carrots, celery and fennel) 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. Place the chopped herbs in a small bowl, and add the remainder of the minced garlic and 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.
- Tie the remaining herbs together with butcher's twine and throw into 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 about five minutes before slicing and serving with the roasted vegetables.
- This recipe was entered in the contest for Your Best Holiday Roast