ROAST LOIN OF WILD BOAR WITH APRICOTS, APPLES & PRUNES

ROAST LOIN OF WILD BOAR WITH APRICOTS, APPLES & PRUNES image

Categories Pork

Yield 6 people

Number Of Ingredients 27

Ingredients

3 ½ - 4 # Wild Boar Roast , boned , chine & rib bones reserved
To Taste Salt & Fresh Ground Black Pepper
1 Cup Apricot, Apple & Prune Stuffing ( to follow)
1 teaspoon Paprika
1 teaspoon Garlic powder
1 Tbsp Oil
1 Tbsp Sweet Butter
1 Large Carrot , peeled and cut into ½" inch rounds
1Large Onion , Peeled and cut into wedges 1"inch
2-3 cloves Garlic , peeled
1 Each Bay Leaf
1 Tbsp Fresh Chopped Thyme ( or ½ tea dried)
1 Tbsp Fresh Chopped Rosemary ( or ½ tea dried)
½ Cup Dry White Wine
2 Cups Chicken Broth or stock
¼ Cup Apple Cider Vinegar
¼ Cup Sugar
For the Fruit Stuffing
2 Each Shallots , chopped
2 Tbsp Soft Butter
½ Cup Diced Apples
¼ Cup Brandy
½ Cup Dried Apricots , diced
½ Cup Pitted Prunes , diced
¼ Cup Slivered Almonds , toasted ( optional)
1 Each Lemon , Juiced
to taste Salt & Pepper

Steps:

1. Saute shallots until softened, about 3 minutes, add the apples and sauté until wilted, about 2 minutes, tossing. 2. Add the brandy and let flame up, add all remaining ingredients, and toss well to mix, and simmer about 3 minutes until softened & combined. Cool down & set aside. Method Preheat the oven to 400 degrees F 1. Trim the boar loin of any fat and connective tissue. Butterfly open the boar loin by cutting down one side, from top to bottom, open it up, and flatten it down, arrange the fruit stuffing evenly down the middle of the loin, roll it back up, and secure it tightly with butcher string. 2. Season the outside with salt, pepper, garlic powder & paprika. 3. Heat the oil & butter in a roasting pan over high heat, then add the roast, chine, rib bones & trimmings and sear the meat on all sides for about 8 - 9 minutes. 4. Lower the flame to moderate, add carrots, onions, bay leaf & garlic, and continue to brown for another 5 minutes, then push the bones and the vegetables underneath the boar loin, and sprinkle with the herbs on top. 5. Add the wine and the stock to the pan, bring it to a boil and then transfer the casserole to the oven, and immediately turn the heat down to 375 degrees. 6. Let the loin roast, uncovered for about an hour, basting it and turning it over every 15 minutes, until its cooked to medium (about 145 - 150 internal). 7. Remove pork from the pan, cover with foil to keep warm, and set aside to rest. Strain the roasting pan juices into a saucepot, skim off excess fat, then bring to a boil and reduce, to about 1 cup. 8. In a separate heavy saucepan add the vinegar and sugar and heat over a medium high flame until this caramelizes about 1-2 minutes. 9. Stir in the pan juices to this mixture, bring to a boil, and let simmer about 8 minutes to reduce & thicken. Finish with a swirl of butter and fresh chopped herbs. 10. Carve the Roast into 1"inch thick rounds, and serve with hot jus.