Wild Boar

15 Apr

Okay, so I was a bit tardy, also a bit too busy with my life, but I think I am back on track…I think I also had writer’s block, no idea what to write about and how.

But I made wild boar roast the other day and I thought you, my dear readers might like it.

It all started with us talking about how my mom used to make it..well in Germany, they are wild boar roaming the forests and some of them can be really dangerous, in case you get too close to their dens…I was once chased by one, thank God, I was riding my father’s Dutch warmblood and he was as fast as the wind and not afraid of anything. So, in Germany, the hunters kill a boar once in a while and my grandfather, being a hunter, had sometimes boar for us.  My mother cooked it on Sundays, my dad and I went for a trail ride and when we came back,the house smelled wonderfully, she had  lunch ready…in Germany the tradition to have a big lunch, especially on a Sunday.

Here in Canada, you have to go to a good butcher to get some and I did that. We have Dave in Orangeville, Dave, the butcher and he can get anything you like.

So I got my rack of wild boar, called my friends and prepared it.

You need:

1 rack of wild boar, this one was for 4 people, so I counted 4 bones

photo 2

salt, pepper to taste

a bit of paprika powder

herbs de provence, if you have, if not, no problem

2 tomatoes, chopped

2 red onions, chopped

3 tablespoons of ghee or clarified butter

Preheat the oven to 350…

Put salt, pepper and paprika powder on the rack .

Now melt the butter and sear the rack on all sides until it is nice and brown on all sides.

Now add the onions

photo 1

and roast them with the meat for about 5 to 7 minutes or until the onions get also a bit of colour and soften.

Then add the copped tomatoes and sprinkle the herbs de provence on the rack.

photo 3

Now put the lid on and put it in the oven and roast slowly for about 2 hours….

photo 4

After 2 hours, it is all cooked and nice and soft…I pour the juices through a sieve and use the jus over the meat and the mashed potatoes…and delicious with red cabbage and a heavy glass of red wine….

Here you go, finally I got my act together.

 

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