Oven roasted wild boar recipe
Living here in the south one of the more famous animals to hunt is wild boar. Wild boar also called razorbacks, wild pigs, wild hogs and Eurasian boars these wild animals are creating some major problems in the southern states especially here in Florida.
These animals were brought into the United States back in the 1500’s for a food source for the early settlers. Then in the 1900’s the Eurasian boar was brought into the United States from Russia for sport hunting. Over the years these wild hogs got with the domesticated pigs and now we are stuck with a combination which are becoming very invasive and causing property damage and other environmental issues.
The good out of these invasive animals is the meat. Wild boar is different than other types of meats both domestic and exotic, wild boar is very low fat and it needs to be fully cooked before it is served.
One of my favorite recipes is oven roasted rack of wild boar ribs.
- Rack of Wild Boar
- Fresh sage
- French shallots (5 or 6 heads)
- Mirepoix made of chopped onion, carrots and celery
- ¼ cup White sugar
- 2 Apples peeled and diced
- 2 tbs. Butter
- 2 oz. Maple syrup
- ¼ cup semi dry white wine
- 1 cup Beef stock
Preparation of the meat.
Pre-heat the oven to 375 degrees.
Score the wild boar ribs crosswise, next season with pepper on both sides and rub both sides with fresh sage.
Prepare pan with your Mirepoix and rest of the sage.
Let it sear at medium high heat on each side to a golden brown for two minutes each side.
Remove the meat.
To make the Glaze
Place in the pan at medium high heat and caramelize the shallots to a light brown.
- 2 tbs. butter
- French shallots
Add the white wine
Reduce the liquid by half
Add the maple syrup
Add the beef stock
Once you have your reduction it is time to add your chopped apples. You must add the apples last so that they retain their crunch. You don’t want to end up with apple sauce.
Make a fairly large quantity because you will baste your wild boar about 10 times
Add the apples at the end of the cooking process so they retain their crunch.
Bring to a boil and remove from heat.
Baste all the meat with the mixture.
Put in the meat thermometer into the thickest section of the boar and put in the 375 degree oven.
Cook the meat for 5 – 6 minutes remove and glaze baste again do this every 5 to six minutes
Once the meat thermometer reaches 158° on the meat thermometer for a medium well done meat remove from oven and let stand for 10 minutes.
Finish off with another drizzle of the apple glaze mixture.