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
Instructions
- Heat oven to 375 degrees.
- 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.
- Heat a skillet on high heat until very hot.
- Season the roast with salt and pepper. Add a tablespoon of olive oil to the skillet and sear the roast on all sides.
- 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.
- After the boar has been seared, rub it all over with the paste and set atop the vegetables in the roasting pan.
- Tie the remaining herbs together with butcher's twine and throw into the roasting pan.
- 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.
- Allow to rest about five minutes before slicing and serving with the roasted vegetables.
Nutrition & Diet Analysis (per serving)
635
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).