Discussion
This weekend we're having 6 mates around and i'm fortunate enough to have a rather large (read: massive) leg of wild boar in the freezer that was shot and butchered by the uncle-in-law.
Now, normally with wild boar i'll just do a typical roast affair and make a nice gravy using red wine and the roasting juices. However, on this occasion I fancy doing something a wee bit different. The meat will have to be roasted on the bone - no other option (well, I could barbecue it but i'm not confident enough to try a joint that size on my trusty weber to be honest).
So, my question is this, what would you serve it with and what sauce/gravy would you choose to accompany?
I'm tempted with a port and stock/roasting juices reduction but I'm slightly concerned that it will end up too sweet.
The floor is yours....
Now, normally with wild boar i'll just do a typical roast affair and make a nice gravy using red wine and the roasting juices. However, on this occasion I fancy doing something a wee bit different. The meat will have to be roasted on the bone - no other option (well, I could barbecue it but i'm not confident enough to try a joint that size on my trusty weber to be honest).
So, my question is this, what would you serve it with and what sauce/gravy would you choose to accompany?
I'm tempted with a port and stock/roasting juices reduction but I'm slightly concerned that it will end up too sweet.
The floor is yours....
Edited by escargot on Tuesday 9th March 17:51
Firstly, I am jealous that you have such a cut in your possession. As I expect you know already, these things are damn vicious and very hard to control. Their meat is darker and has a more developed flavour than regular pork.
I suppose that means it can stand up to a stronger-flavoured sauce but in terms of what the basis of that should be, I think you're already there with either port or wine.
I'd probably stick to wine, a whole bottle of something gutsy like a Syrah reduced with a good, concentrated beef stock, simmered with 4 chopped carrots, 2 onions and a couple of sticks of celery, meat juices added along the way (and resting juices at the end), then strained and sheened with butter at the end. Check your seasoning and be careful when reducing the beef stock that salt doesn't come in and ruin the whole affair.
I suppose that means it can stand up to a stronger-flavoured sauce but in terms of what the basis of that should be, I think you're already there with either port or wine.
I'd probably stick to wine, a whole bottle of something gutsy like a Syrah reduced with a good, concentrated beef stock, simmered with 4 chopped carrots, 2 onions and a couple of sticks of celery, meat juices added along the way (and resting juices at the end), then strained and sheened with butter at the end. Check your seasoning and be careful when reducing the beef stock that salt doesn't come in and ruin the whole affair.
Pferdestarke said:
Firstly, I am jealous that you have such a cut in your possession. As I expect you know already, these things are damn vicious and very hard to control. Their meat is darker and has a more developed flavour than regular pork.
I suppose that means it can stand up to a stronger-flavoured sauce but in terms of what the basis of that should be, I think you're already there with either port or wine.
I'd probably stick to wine, a whole bottle of something gutsy like a Syrah reduced with a good, concentrated beef stock, simmered with 4 chopped carrots, 2 onions and a couple of sticks of celery, meat juices added along the way (and resting juices at the end), then strained and sheened with butter at the end. Check your seasoning and be careful when reducing the beef stock that salt doesn't come in and ruin the whole affair.
Sounds about right. I'm no stranger to cooking wild boar fortunately.I suppose that means it can stand up to a stronger-flavoured sauce but in terms of what the basis of that should be, I think you're already there with either port or wine.
I'd probably stick to wine, a whole bottle of something gutsy like a Syrah reduced with a good, concentrated beef stock, simmered with 4 chopped carrots, 2 onions and a couple of sticks of celery, meat juices added along the way (and resting juices at the end), then strained and sheened with butter at the end. Check your seasoning and be careful when reducing the beef stock that salt doesn't come in and ruin the whole affair.
What would your thoughts be on marinating it for a few days first? FiL did this with red wine, shallots, carrots etc last time we went. It turned out pretty well despite the fact he overcooked it slightly. You could then semi braise/roast it in the wine during cooking. This should help keep it moist too which is difficult with wild boar as it's so lean.
The Estonian treatment for game meat:
Bone it out, stuff it with apricots and sausagemeat and roast.
Serve with goosefat roasted potatoes, stewed red cabbage with cloves, apples and onions, and a sour cream sauce (made from the pan juices) to balance out the sweetness of the stuffing.
Bone it out, stuff it with apricots and sausagemeat and roast.
Serve with goosefat roasted potatoes, stewed red cabbage with cloves, apples and onions, and a sour cream sauce (made from the pan juices) to balance out the sweetness of the stuffing.
escargot said:
9lb12oz frozen weight.
Massive.
As for marinading first, I would if there was no rind to preserve and keep dry but looking at your pic I can't tell. It could work in the same way that brining a turkey before roasting helps to flavour and moisten the meat. http://www.foodnetwork.com/recipes/nigella-lawson/...
If you f
k it up though, it'd be a crying shame.This brother of yours. Does he have any samples?
or, like you say, a semi braise/roast but taking it a step further:
Create a delicious poaching liquor with wine, stock, veg, bay, fresh herbs, maybe a little garlic. Totally immerse it in the liquor for a day or two and then bring it slowly up to about 70 degrees for say, six hours, still in the liquor.
Then remove it, dry it, re-season and put it in a scorching oven at 230c for 35 mins to brown the outside.
I expect that would achieve far less shrinkage than open roasting.
Create a delicious poaching liquor with wine, stock, veg, bay, fresh herbs, maybe a little garlic. Totally immerse it in the liquor for a day or two and then bring it slowly up to about 70 degrees for say, six hours, still in the liquor.
Then remove it, dry it, re-season and put it in a scorching oven at 230c for 35 mins to brown the outside.
I expect that would achieve far less shrinkage than open roasting.
sleep envy said:
escargot said:
What would your thoughts be on marinating it for a few days first? FiL did this with red wine, shallots, carrots etc last time we went.
and milk as it will lose some the 'wild' tasteI personally think that the 'milk treatment' wins here.
Much as it may stick in the craw, a good dry German wine to accompany too. Or Denbies 'Juniper Hill'. A lovely dry and aromatic drop, this.
Mobile Chicane said:
sleep envy said:
escargot said:
What would your thoughts be on marinating it for a few days first? FiL did this with red wine, shallots, carrots etc last time we went.
and milk as it will lose some the 'wild' tasteI personally think that the 'milk treatment' wins here.
Much as it may stick in the craw, a good dry German wine to accompany too. Or Denbies 'Juniper Hill'. A lovely dry and aromatic drop, this.
Pferdestarke said:
If you fk it up though, it'd be a crying shame.
How long would you marinade it in milk for Ricc, given the size of the joint?k it up though, it'd be a crying shame.Pferdestarke said:
As for marinading first, I would if there was no rind to preserve and keep dry but looking at your pic I can't tell.
There is definitely no rind on the meat so I suspect marinading is the way to go.I'm seriously looking forward to cooking this bad boy now, albeit with slight trepidation.
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