If you are lucky enough to have a hunter/gatherer type in your household who brings home game, try and convince him that he needs to go boar hunting. Not only does it give you a few days at home alone to watch chick flicks and eat girly food, you’ll love the meat. Here’s how I prepared the roast I made last weekend, it’s pretty simple. I just chopped some fresh herbs, I usually use sage and rosemary, and rubbed it on the meat along with some kosher salt and fresh ground pepper.
Roast in the oven at 275 degrees or so until the internal temperature reaches 160 or 165. Don’t overcook it!
My mantra with wild boar is to use a lower temperature for a longer time. The meat really benefits from slow even cooking.
If you want some gravy, just add a little butter to the meat drippings (boar is quite lean so there usually isn’t much grease in the pan), add a little flour to make a roux, then cook for a while to turn the floury taste toasty. Add a little milk or cream (I add cream, but that’s just how I roll).
A baked potato,some green salad and a glass of California cab and I’m in hog heaven…
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