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.
—ChrisandAmy
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Ingredients
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1
onion, roughly chopped
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4
cloves garlic, minced
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2
carrots, roughly chopped
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2
celery stalks, roughly chopped
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1/2
bulb fennel, roughly chopped
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1/2 cup
olive oil, divided
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salt and pepper to taste
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1 1/2 pounds
wild boar roast
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6 sprigs
fresh thyme
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3 sprigs
fresh rosemary
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1 tablespoon
fresh oregano
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1/2 cup
water
Directions
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Heat oven to 375 degrees.
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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.
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Heat a skillet on high heat until very hot.
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Season the roast with salt and pepper. Add a tablespoon of olive oil to the skillet and sear the roast on all sides.
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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.
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After the boar has been seared, rub it all over with the paste and set atop the vegetables in the roasting pan.
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Tie the remaining herbs together with butcher's twine and throw into the roasting pan.
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Add the water to the pan, then cover the pan and roast for 1/2 hour, or as long as it takes to reach an internal temperature of 155-160 with a meat thermometer.
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Allow to rest about five minutes before slicing and serving with the roasted vegetables.
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