Wild boar isn’t something we cannot get everyday in Greece. We can, however, get it during the Christmas and New Year’s holidays, so today I am posting another recipe, which is suitable for a festive occasion.
During these holidays, I usually make stuffed lamb or goat and occasionally roasted boar.
This recipe, however, I found very interesting and as I could not try it on wild boar, I tried it with pork and I must say it was delicious.
Wild boar and pork taste great when marinated with some Mediterranean herbs such as oregano, thyme, sage, rosemary, tsai tou vounou (Greek mountain tea – Sideritis Athoa), laurel etc.
During the Christmas holidays, I did find some wild boar and made the recipe again. Of course, the meat of wild boar tastes different than pork but in both cases it was delicious. Add half an hour more baking time for the wild boar.
For those who don’t know: Apart from wild boars living in the wild there are farms where they are bred for this purpose. Of course during the hunting period some hunters, unfortunately, hunt them as well.
How to prepare the Roasted Wild Boar
Wash the meat and let it drain in a colander.
Pound the garlic and rub the meat. Add the mustard and the honey and sprinkle with salt, pepper and chili.
Put it in a bowl and add the orange juice, olive oil and vinegar, as well as the bay leaves, pound sage, rosemary, thyme and oregano. Reserve some of the four last ingredients to season the potatoes. Marinate for 2 – 3 hours in the refrigerator.
Preheat the oven to 200 degrees C.
Peel, wash and cut potatoes, if needed and pierce all the small ones with a sharp knife so that the steam will penetrate through and cut the bigger ones in two or four pieces.
Put them in a bowl and sprinkle with salt, pepper and the four ingredients we reserved (thyme, rosemary, sage and oregano).
Put the meat in your roasting pan and place the potatoes around the meat. Cut the onions and peeled tomatoes into small slices.
Add the leftover marinade and cover it with the parchment paper and aluminum foil and cover the tin air tight.
Place tin near the centre of oven and reduce temperature to 180o C and roast for about 2 – 2 ½ hours.
Remove the aluminum tent and continue baking for another half an hour or until the meat and potatoes is golden on top.
Roasted wild boar with sage and honey
Yield: 6
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Today I am posting another recipe, which is suitable for a festive occasion. Wild boar with sage and honey. Wild boar isn't something we cannot get everyday in Greece. We can, however, get it during the Christmas and New Year's holidays, so I plan to make it during the holidays.
Ingredients
- 1 kilo wild boar or pork
- 1/3 cup of olive oil
- The juice of an orange
- 1 tablespoon wine vinegar
- 1 tablespoon mild mustard
- 1 - 2 tablespoon thyme honey
- 2 cloves of garlic, pounded
- 1 tablespoon dried sage (pounded)
- ½ teaspoon of red hot ground chilli.
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 1 tablespoon oregano
- 2 bay leaves
- Salt
- Freshly ground variety of many peppers
- Peeled potatoes, cut in two or four pieces (I prefer small whole ones)
- 3 medium size onions cut in four
- 2 tomatoes, peeled and cut into small slices
Instructions
- Wash the meat and let it drain in a colander.
- Pound the garlic and rub the meat Add the mustard and the honey and sprinkle with salt, pepper and chili.
- Put it in a bowl and add the orange juice, olive oil and vinegar, as well as the bay leaves, pound sage, rosemary, thyme and oregano Reserve some of the four last ingredients to season the potatoes
- Marinate for 2 - 3 hours in the refrigerator.
- Preheat the oven to 200 degrees C.
- Peel, wash and cut potatoes, if needed and pierce all the small ones with a sharp knife so that the steam will penetrate through and cut the bigger ones in two or four pieces.
- Put them in a bowl and sprinkle with salt, pepper and the four ingredients we reserved (thyme, rosemary, sage and oregano).
- Put the meat in your roasting pan and place the potatoes around the meat Cut the onions and peeled tomatoes into small slices.
- Add the leftover marinade and cover it with the parchment paper and aluminum foil and cover the tin air tight.
- Place tin near the centre of oven and reduce temperature to 180o C and roast for about 2 - 2 ½ hours.
- Remove the aluminum tent and continue baking for another half an hour or until the meat and potatoes is golden on top.
Nutrition Information
Yield 6Serving Size 1
Amount Per ServingCalories 645Total Fat 36gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 23gCholesterol 147mgSodium 260mgCarbohydrates 33gFiber 4gSugar 14gProtein 47g
Other relevant recipes:
Wild boar
Kopiaste and Kali Orexi!
