Δευτέρα, 30 Ιανουαρίου 2012

Roasted wild boar with baked potatoes and rosemary



There is no chance to cook a delicious piece of wild pork without marinade it for at least one day! After that, the meat will be soft and full of flavors as long as you cook it properly! You can cook a wild boar in the oven or in a pot and accompany it with potatoes and herbs. I prefer cooking it in the oven and keep all the taste in it! 

First of all, you should prepare the pork and then the marinade. You may buy 1kgr of a whole leg of wild boar or get the leg cut in portions. Wash the leg thoroughly and tap it smoothly to dry it. Then, you rub the leg with 2 Tbsp of salt and 2 Tbsp of pepper, you place the pork in a shallow dish and cover it until you prepare the marinade.

Step 1 - For the marinade
In a medium heated pot, you pour 4 glasses of fine red wine, one carrot (trimmed, peeled and cut in chunks), an onion cut in eights, 6 smashed cloves of garlic, 20 black peppercorns, 2 dried bay leaves and 1/2 tsp of thyme. You boil the marinade for 3 minutes and let cool in room temperature. Then, you strain the marinade discarding the vegetables and reserving the rest of the herbs and spices.

Step 2 - Place the meat in the fridge
Now, you rinse the salt and pepper from the boar to remove the most of it, pat the meat dry and place it in a shallow ball. You pour the marinade over the meat and place it in the refrigerator covered. You leave the meat there for 24-36 hours turning it upside down a couple of times.

Step 3 – Roast the wild boar
You put the wild boar in a baking dish and you make 20 tiny slits all over the meat to insert cloves into each slit. You pour ¼ of the marinade in the baking dish together with 2-3 Tbsp of olive oil and cover the boar with a foil in order to avoid drying and becoming hard while cooked. You should occasionally check the baking dish to be sure that the marinade hasn’t been completely evaporated. You may pour additional ¼ of marinade in the baking dish if necessary to preserve the humidity of the boar.
The roast needs almost 2 hours to get ready in 180ο C temperature. You may check it with the proper thermometer for meat. The roast needs to be slightly pink in the inside and brown on the outside. When the boar is almost done, you take off the foil for a few minutes to become gold and crispy on the outside. Take the boar out of the oven, place it on a platter in a warm spot, and leave it there for 20 minutes for its juices to rest.

Step 4 – Potatoes in the oven
You need at least 1 hour cooking for the potatoes so prepare them and cook them while the boar is in the oven. You peel 4 big potatoes (or several small potatoes proper for the oven) and cut them in 4 big pieces. You place them in a different baking dish and pour 4Tbsp of olive oil, 1tsp of salt, ½ tsp of pepper, 1½ cups of water and 1Tbsp of dry rosemary or a stick onto them. You cover the baking dish with a foil to avoid the potatoes turn black quickly, and put them in the oven for about 1 hour at 180ο  C temperature. When the potatoes are soft means they are ready and you remove the foil to become slightly gold on the outside and take them out of the oven. You may add more water while cooking if it is necessary.

Step 5 – Serve the roast
You slice the wild boar, remove all the cloves from the boar and arrange it on a platter. You place the potatoes around the meat and decorate it with dry rosemary leaves. Now, if you insist to add a gourmet tone in your plate, prepare cranberry sauce and let it near the boar.

Kisses, Foteinoula

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