Recipe

Roasted Wild Boar With Sage And Honey Recipe

Add Step-by-Step Photos	Ivy / All my dishes 1 year, 10 months ago This is a 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 durin... More Prep:30m Cook:180m Servings:6	Ivy
	wild boar pork festive

meat

in parchment paper

wrap in foil

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Ingredients

1 kilo wild boar or pork loin

1/3 cup of olive oil

the juice of an orange

1 spoonful wine vinegar

1 spoonful mild mustard

1 – 2 spoonfuls of thyme honey

2 cloves of garlic, pounded

1 spoonful dried sage (pounded)

1 teaspoonful dried thyme

1 teaspoonful rosemary

1 spoonful oregano

2 bay leaves

salt

freshly ground variety of many peppers

peeled potatoes, cut in two or four pieces

3 medium size onions cut in four

2 tomatoes, peeled and cut into small slices

½ teaspoonful of red hot ground chilli.

Directions

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 chilly 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 the bigger ones cut them 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 aluminum foil and cover the tin air tight. Place tin near the center of oven and reduce temperature to 180 degrees and roast for two hours. Remove foil and top of parchment paper and bake until potatoes are ready.

This recipe is adapted from a friend's site www.kalofagas.blogspot.com.

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Comments

cookingforfun 1 year, 10 months ago said:
Wow, excellent. Can't wait to try this one

dancegypsy67 1 year, 10 months ago said:
I'm totally going to Greece to feast with you! Great post!!!

chezzane 1 year, 10 months ago said:
Me too!sounds soooooo goooooooood!

linebb956 1 year, 10 months ago said:
They do hunt the wild boar here... In fact a friend bagged one a few weeks ago... Passing this recipe on to him..

ashleythm 1 year, 10 months ago said:
Mmmmmmmmm I LOVE wild boar!!!!!!!!!

kochhexe 1 year, 10 months ago said:
Wow! this combines one of my favourite meats with the much-loved potatoes! i shall definitely do this recipe the next time i get hold of a piece of wold boar! wonderful! thank you.

ivy 1 year, 10 months ago said:
Thanks everybody, if you can't get wild board try it with pork, it works fine. Happy Holidays.

merlin 1 year, 7 months ago said:
Well, I know some wild bores, I would love to shoot. But no boars around here that I know of. So I guess I'll try it with the pork loin. Sounds great.

ivy 1 year, 7 months ago said:
It still is great with pork loin as well.

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