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This post was supported by Farmer's Choice.
Now that's something that's not sitting in my fridge every week.
Oh my goodness.
And that crackling, too...
One of our all-time favourite dishes. We love it.
Slow-Roasted Wild Boar Joint with Root Vegetables and Bramley Apples
1kg slow roasting wild boar joint, defrosted fully and at room temperature
pinch of salt
1 tbsp olive oil
2 parsnips, peeled and chopped into chunks
2 sweet potatoes, chopped into chunks
handful chopped celeriac pieces, peeled
2 Bramley apples, cored and cut into chunks
handful fresh parsley, chopped
few sprigs of fresh thyme
To make the slow roasted boar, set the oven on at gas mark 6/200ºC/400ºF and place the boar joint in a small roasting dish. Pat the skin dry and then rub olive oil (or you can use mild, unflavoured coconut oil if you prefer) onto it, and then sprinkle with a pinch of sea salt. Slide into the oven and roast for 25 minutes.
After the 25 minutes are up, turn the heat down to gas mark 4/180ºC/350ºF and continue to cook for another 20 minutes.
Once the 20 minutes are up, take the roasting tray out of the oven and rest on a board. Lift out the boar joint and then gently tumble the chopped vegetables and apples into the tray, being careful not to splatter any hot fat about. Using a spoon, coat the veggies in all the roasting juices and then place the boar joint on top. Strew with the fresh thyme. Slide back into the oven and cook for another 60-90 minutes.
Check the boar is cooked thoroughly until no blood remains. Put it back in for a bit longer if you need to. The vegetables should be tender and soft.
Scatter with the fresh parsley and then slice the boar joint, serving hot, with the vegetables and some of the roasting juices alongside.
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I received the wild boar and a contribution towards the ingredients for this recipe from Farmers Choice. I've been working with them for over a year now, and I've always found their meat, fish and game of fantastic quality. Do go check them out!