Difference between revisions of "Roast wild boar"
From Cookipedia
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
− | |TotalCalories = | + | |TotalCalories = 1520 |
− | |PortionCalories = | + | |PortionCalories = 380 |
|DatePublished=13th November 2013 | |DatePublished=13th November 2013 | ||
|Author = JuliaBalbilla | |Author = JuliaBalbilla | ||
− | |Servings = | + | |Servings = 4 |
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 2 hours 45 minutes | |TotalTime = 2 hours 45 minutes |
Revision as of 05:24, 9 July 2018
This is a basic recipe for roasting wild boar.
Mise en place
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
- Score the rind/fat with a sharp knife and the rub with plenty of sea salt.
- Place the herbs and garlic in the centre of a roasting tin then place the joint on top of them.
- Roast in the centre of the oven for 25 minutes then reduce the heat to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
- Allow 40 minutes per kg plus 40 minutes - if it is a shoulder joint, cook for a little longer.
- When the meat is cooked, allow to rest for 10 minutes or so, wrapped in foil.
Serving suggestions
Serve with vegetables or cold in sandwiches etc.
See also
- A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
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