Now regular readers will know, I’m not afraid of game and I’m definitely not afraid of trying new things. So the other weekend Dr W and I decided we would make Roast Boar for our Sunday Dinner.
I know we usually make curries for Sunday Dinner. But this particular weekend we decided to go traditional in the sense of a roast dinner. But not so in terms of the meat we used. We picked up our boar joint when we were in Rampside for the weekend… Now over to Dr W for how he made our wonderful Roast Boar dinner…
How to Cook the Perfect Joint of Roast Boar
- 1kg joint of boar
- Red wine and other gravy ingredients
- Veg you want with your roast dinner
- Cranberry sauce
- Preheat your oven to 200C.
- Put your meat on a rack over/in the sink and pour over a full kettle of boiling water (slowly), this will tighten up the skin.
- Put the joint into a high sided baking tray and rub with oil, then season well with salt and pepper.
- Put in the hot oven for around 40 minutes to seal the meat and get colour on the skin.
- Take out form the oven and turn it down to 140C. Pour in two glasses of cold water (we used a large wine glass) and cover the tray well with foil (don’t just wrap the meat – put the foil to the edges of the tray to lock it in).
- Cook for 4-5 hours. At this point you may want to prep your veg etc.
- To get the crackling perfect when you take the joint out of the oven to rest, cut off the crackling layer and remove most of the fat under the skin. Turn the oven back to 200C.
- Salt the back where the fat was.
- Put back in the oven on a baking tray to crisp off – keep an eye on it.
- Use any juices to make a gravy with wine and however you usually make gravy.
- Serve up your meat, veg, crackling and gravy. Enjoy (with a dollop of cranberry sauce too)!
FYI these tips can also be used for roast pork, but the oven temperature is good for other roast meats (low and slow). Just skip the crackling steps!
Have you tried Roast Boar before? Would you give making it a go? Let me know in the comments,
P.S. We got our boar (paid for entirely by us) from Sillfield Farm at the Barrow Market Hall.