Wild Boar Roast

wild boar roast with bone

4 - 5 small to medium onions

sour cream

beef broth

sage

thyme

marjoram

margarine

rosemary

salt

pepper

cognac

Brown boar roast in heavy iron pot using margarine. When well brown, remove and add fine cut onions, some salt, pepper and brown slightly. Season roast with a small amount of sage and rest of spices to taste. Return roast to pot with onions and add three to four tablespoons beef broth and place covered pot in pre-heated 300 degree oven. Cook one and one half to two hours or until roast is done (meat should start to cook away from bone). Remove meat and strain/press what remains in pot, i.e. onions should be 'mashed" Return liquid to pot and over high heat add one half pint sour cream and a small amount of flour to thicken slightly. just before serving add shot of cognac to sauce. Serve wild boar thinly sliced with side dishes of brussel sprouts and wild rice.

Copyright 1998-2014 Stephen Ricciardelli