Roast Loin Of Wild Boar With Apricots Apples Prunes Recipes

PORK ROAST STUFFED WITH APRICOTS AND PRUNES

Steps:

• Preheat oven to 350 degrees F.
• Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
• Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

ROAST LOIN OF WILD BOAR WITH APRICOTS, APPLES & PRUNES

Steps:

• 1. Saute shallots until softened, about 3 minutes, add the apples and sauté until wilted, about 2 minutes, tossing. 2. Add the brandy and let flame up, add all remaining ingredients, and toss well to mix, and simmer about 3 minutes until softened & combined. Cool down & set aside. Method Preheat the oven to 400 degrees F 1. Trim the boar loin of any fat and connective tissue. Butterfly open the boar loin by cutting down one side, from top to bottom, open it up, and flatten it down, arrange the fruit stuffing evenly down the middle of the loin, roll it back up, and secure it tightly with butcher string. 2. Season the outside with salt, pepper, garlic powder & paprika. 3. Heat the oil & butter in a roasting pan over high heat, then add the roast, chine, rib bones & trimmings and sear the meat on all sides for about 8 - 9 minutes. 4. Lower the flame to moderate, add carrots, onions, bay leaf & garlic, and continue to brown for another 5 minutes, then push the bones and the vegetables underneath the boar loin, and sprinkle with the herbs on top. 5. Add the wine and the stock to the pan, bring it to a boil and then transfer the casserole to the oven, and immediately turn the heat down to 375 degrees. 6. Let the loin roast, uncovered for about an hour, basting it and turning it over every 15 minutes, until its cooked to medium (about 145 - 150 internal). 7. Remove pork from the pan, cover with foil to keep warm, and set aside to rest. Strain the roasting pan juices into a saucepot, skim off excess fat, then bring to a boil and reduce, to about 1 cup. 8. In a separate heavy saucepan add the vinegar and sugar and heat over a medium high flame until this caramelizes about 1-2 minutes. 9. Stir in the pan juices to this mixture, bring to a boil, and let simmer about 8 minutes to reduce & thicken. Finish with a swirl of butter and fresh chopped herbs. 10. Carve the Roast into 1"inch thick rounds, and serve with hot jus.

ROASTED LOIN OF WILD BOAR WITH APPLE CHARLOTTE

Steps:

• Preheat oven to 450F.
• Rub boar on all sides with salt, pepper, and thyme. Place boar in a roasting pan and add water to pan. Roast in preheated oven for 40 minutes. Remove roasting pan from oven.
• Prepare charlotte by adding apples, zest, ginger, cinnamon, cloves, brown sugar, wine, and Calvados around the roast.
• Return pan to oven and bake for 15 to 20 minutes, or until apples are cooked through.
• Mix together applesauce, salt, and egg yolks and pour over apples.
• Return to oven for 5 minutes longer.
• Mix the butter with the bread cubes.
• Sprinkle over the apple mixture and bake for 10 minutes longer, or until golden brown, or when meat thermometer registers 160F.
• Remove roasting pan from oven, remove boar, and let rest for a few minutes.
• Slice boar on the bias.
• Using a spatula, transfer charlotte to a large serving platter. Place sliced boar atop charlotte. Garnish with thyme sprigs and serve.
• Recommended wines: A full bodied Chardonnay will mar ry nicely with the apple flavor in the charlotte. A Zinfandel will emphasize the meaty flavors of the boar. Either wine is a treat with this dish.

ROASTED LEG OF WILD BOAR

Steps:

• 1. Rub the leg of wild boar all over with the salt and the pepper. Place it in a shallow dish, cover it loosely, and refrigerate it for 36 hours.
• 2. Bring the wine, the herbs and spices, and the vegetables to a boil in a medium-sized saucepan over medium high heat and cook for about 3 minutes. Remove from the heat and let cool to room temperature. Strain, reserving the bay leaf, thyme, peppercorns and cloves, and discarding the vegetables.
• Whisk in the vinegar.
• 3. Quickly rinse the salt and pepper from the boar to remove most but not all of it. Pat meat dry and place it in a shallow dish. Pour the cooled marinade over it, return it to the refrigerator, loosely covered, and let it marinate for 36 hours, turning it at least four times.
• 4. Preheat the oven to 450°F.
• 5. Remove the leg of wild boar from the marinade and pat it dry. Make 20 tiny slits in it all over, and insert a clove into each slit. Transfer the boar to a baking dish, and pour one-fourth of the marinade over it. Roast in the center of the oven until the boar is very golden on the outside, and when you cut into it it is a very faint pink, but not in the least red, which will take about 2 hours. Check it occasionally to be sure the marinade hasn't completely evaporated, and pour the additional marinade over the roast, one-fourth at a time.
• 6. When the boar is roasted remove it from the oven, and set it on a platter in warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat. To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan. Whisk in the chicken or veal stock and bring to a boil over medium-high heat. Reduce by about one-fourth, then stir in the red current jelly. Continue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes. Remove from the heat.
• 7. Before slicing the boar remove as many of the cloves as possible. Thinly slice the wild boar and arrange it on a platter. Garnish with flat-leaf parsley leaves. Either pour the sauce over the meat, or serve it on the side.
• *Leg of wild boar is available for mail order from:
• Broken Arrow Ranch
• P.O. Box 530
• Ingram, TX 78025
• (800) 962-4263