Roast Wild Boar

Name: Roast Wild Boar
Ingredients: 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

12 ingredients

9 steps

Ingredients

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

Directions

1

Heat oven to 375 degrees.
2

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.
3

Heat a skillet on high heat until very hot.
4

Season the roast with salt and pepper. Add a tablespoon of olive oil to the skillet and sear the roast on all sides.
5

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.
6

After the boar has been seared, rub it all over with the paste and set atop the vegetables in the roasting pan.
7

Tie the remaining herbs together with butcher's twine and throw into the roasting pan.
8

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.
9

Allow to rest about five minutes before slicing and serving with the roasted vegetables.