Wild Boar <br> Mini Roast

Wild Boar
Mini Roast

1.5 LB. (AVG)
Regular price $24.00 Sale

The Wild Boar Mini Roast is perfect for 3-4 people. Cooks in about an hour. Season the Wild Boar Mini Roast with salt and pepper and a touch of olive oil. Large dice onion, carrots, celery and potatoes. Place vegetables on a roasting pan and season with salt and pepper. Add aromatics like thyme, rosemary and sage. Put the seasoned Wild Boar Mini Roast on top of the diced vegetables, and roast at 375F for about an hour (medium rare 140F). After the desired temperature has been achieved, let the meat rest for 10 minutes before slicing. This will allow the lean Wild Boar meat to stay nice and juicy throughout. This Wild Boar Mini Roast can, also, be braised for a mean ragout.

Recipe

Fossil Farms Wild Boar Mini Shoulder Roast
with Curried Kale and Spring Garlic

Download printable .pdf file.

Ingredients
1 two Fossil Farms Wild Boar Mini Roast
1 bunch kale
3 pieces spring garlic
2 tsp yellow curry powder
1 tsp cayenne pepper
1 tbsp. kosher salt
1 tbsp. course ground black pepper
1 tbsp. grapeseed or blended oil
2 tbsp. unsalted butter
1⁄4 cup vegetable stock

Directions
Wild Boar

Preheat oven to 275 degrees.

Season the Wild Boar roast with kosher salt and black pepper. Heat cast iron pan on high until just before oil begins to smoke. Sear the roast on all sides. Color should be brown and caramelized. After Wild Boar is seared, remove from pan. Place in oven at 275 degrees on a roasting rack for 1 hour 30 minutes. Remove boar and let rest minimum 10 minutes. Slice thinly to serve.

Julienne spring garlic and kale. Wash thoroughly. In a medium pot add 1 tbsp. butter and sweat the spring garlic until soft and translucent, then add kale. Add half of the vegetable stock and continue to sweat the kale for 10 minutes. When kale is soft and ready to be served, add the remaining vegetable stock, curry powder and cayenne. Finish with 1 tbsp. butter and season to taste.

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K
K.G.
extremely pleased

I purchased two Wild Boar roasts and I was extremely pleased with the freshness and quality of the product. Both roasts were butchered beautifully and very lean. I used the meat to make a Wild Boar and Bean Soup. The soup was absolutely delicious . It was a very fun product to work and was visually appealing from start to finish. I found the staff to be well informed and friendly and super helpful when trying to determine the cut and quantity of meat I needed. Fast and efficient delivery too!

The Wild Boar Mini Roast is perfect for 3-4 people. Cooks in about an hour. Season the Wild Boar Mini Roast with salt and pepper and a touch of olive oil. Large dice onion, carrots, celery and potatoes. Place vegetables on a roasting pan and season with salt and pepper. Add aromatics like thyme, rosemary and sage. Put the seasoned Wild Boar Mini Roast on top of the diced vegetables, and roast at 375F for about an hour (medium rare 140F). After the desired temperature has been achieved, let the meat rest for 10 minutes before slicing. This will allow the lean Wild Boar meat to stay nice and juicy throughout. This Wild Boar Mini Roast can, also, be braised for a mean ragout.

Recipe

Fossil Farms Wild Boar Mini Shoulder Roast
with Curried Kale and Spring Garlic

Download printable .pdf file.

Ingredients
1 two Fossil Farms Wild Boar Mini Roast
1 bunch kale
3 pieces spring garlic
2 tsp yellow curry powder
1 tsp cayenne pepper
1 tbsp. kosher salt
1 tbsp. course ground black pepper
1 tbsp. grapeseed or blended oil
2 tbsp. unsalted butter
1⁄4 cup vegetable stock

Directions
Wild Boar

Preheat oven to 275 degrees.

Season the Wild Boar roast with kosher salt and black pepper. Heat cast iron pan on high until just before oil begins to smoke. Sear the roast on all sides. Color should be brown and caramelized. After Wild Boar is seared, remove from pan. Place in oven at 275 degrees on a roasting rack for 1 hour 30 minutes. Remove boar and let rest minimum 10 minutes. Slice thinly to serve.

Julienne spring garlic and kale. Wash thoroughly. In a medium pot add 1 tbsp. butter and sweat the spring garlic until soft and translucent, then add kale. Add half of the vegetable stock and continue to sweat the kale for 10 minutes. When kale is soft and ready to be served, add the remaining vegetable stock, curry powder and cayenne. Finish with 1 tbsp. butter and season to taste.