Today I am posting another recipe, which is suitable for a festive occasion. Wild boar with sage and honey. Wild boar isn’t something we can get everyday in Greece. We can, however, get it during the Christmas and New Year’s holidays, so I plan to make it during the holidays.
During these holidays, I usually make stuffed lamb or goat and occasionally roasted boar. This recipe, however, I found very interesting and as I could not try it on wild boar, I tried it with pork and I must say it was delicious. I read this recipe on a friend’s site called Kalofagas, from Canada and if you like you can find the original recipe here. I have modified the recipe a bit and I will give below the way I prepared it.
For those who don’t know: Apart from wild boars living in the wild there are farms where they are bred for this purpose. Of course during the hunting period some hunters, unfortunately, hunt them as well.
Roasted wild Boar with sage and honey
Preparation time: 20 minutes
Cooking time: about 2 hours and 30 minutes
- 1 kilo wild boar or pork loin
- 1/3 cup of olive oil
- The juice of an orange
- 1 tablespoon wine vinegar
- 1 tablespoon mild mustard
- 1 – 2 tablespoon thyme honey
- 2 cloves of garlic, pounded
- 1 tablespoon dried sage (pounded)
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 1 tablespoon oregano
- 2 bay leaves
- Freshly ground variety of many peppers
- Peeled potatoes, cut in two or four pieces (I prefer small whole ones)
- 3 medium size onions cut in four
- 2 tomatoes, peeled and cut into small slices
- ½ teaspoon of red hot ground chilli.
- Wash the meat and strain the water. Pound the garlic and rub the meat with the mustard and the honey, sprinkle with salt, pepper and chilli and place in a bowl. Add orange juice, oil and vinegar, as well as the bay leaves, pound sage, rosemary, thyme and oregano (keep a little from four last ingredients for later on) and marinate for 2 – 3 hours in the refrigerator.
- Preheat oven at 200 degrees C.
- Peel, wash and cut potatoes, if needed and pierce all the small ones with a sharp knife so that the steam will penetrate through and cut the bigger ones in two or four pieces. Place in a bowl and sprinkle with salt, pepper and the four ingredients we kept, thyme, rosemary, sage and oregano.
- Place a big piece of parchment paper in your tin and put the meat on the paper. Place the potatoes around the meat and cut the onions and peeled tomatoes into small slices.
- Add the marinade and cover with the parchment paper.
- Cut two big pieces of aluminium foil and cover the tin air tight. Place tin near the centre of oven and reduce temperature to 180 degrees C and roast for two hours.
- Remove foil and top of parchment paper and bake until potatoes are ready.