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Boar is a greatly ignored meat in the chef's repertoire. While admittedly difficult to find, it can be special ordered, and it is a sublime gastronomic treat. This homespun preparation by Joe Mannke, chef a Rotisserie for Beef and Bird in Houston, marries the boar with a tasty apple charlotte that is the perfect companion.
- 1 loin of wild boar (4 to 5-lb,with chine bone removed by butcher)
- 1 tablespoon kosher salt
- 1⁄2 tablespoon black pepper, Freshly ground
- 1 1⁄2 teaspoons dried thyme
- 1⁄2 cup water
- 3 cups green apples, peeled and diced
- 1 pinch lemon, zest of, minced,
- 1 pinch ginger, ground
- 1 pinch cinnamon, ground
- 1 pinch clove, ground
- 2 tablespoons brown sugar
- 1 cup white wine
- 4 ounces calvados
- 1 cup applesauce (High-quality & tart)
- 3 egg yolks
- 1⁄4 lb butter, melted
- 3 cups white bread or 3 cups French bread, 1-inch cubes with crust
- sprig fresh thyme, for garnish
- 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.
first of all wild boar is not that hard to get. if you remove the bone it dries out a lot more and the bone gives it more flaveo