Recipe: Wild Boar Porchetta
Recipe courtesy of Broken Arrow Ranch
Is there anything better than roasted wild boar shoulder? Only if it’s stuffed with sausage and herbs! You can order Broken Arrow Ranch products on their site.
| Ingredients |
4 lbs Broken Arrow Ranch Wild Boar Shoulder Roaster or Rolled & Tied Leg
4 Tbsp olive oil
1 onion, thinly sliced
1 fennel bulb, thinly sliced, fennel fronds chopped and reserved
3/4 lbs (1 pkg) Broken Arrow Ranch Wild Boar Italian Sausage
2 Tbsp fennel seeds
2 Tsp freshly ground back pepper
2 Tbsp fresh rosemary, chopped or ½ Tbsp dried rosemary
6 cloves garlic, chopped
2 eggs, beaten
Salt and freshly ground black pepper, to taste
4 cups aromatic vegetable mix, coarsely chopped (onion, celery, carrots, parsnips, etc.)
4 Tbsp butter, melted, mixed with 4 Tbsp olive oil
| Preparation | Wild boar will come wrapped in netting. Cut one end of netting and remove meat. Keep the netting to rewrap the boar after stuffing it. Unroll the wild boar so that you have a flat piece of meat and set aside.
Preheat oven to 350°F. Heat olive oil in a large sauté pan over medium-high heat. Add sliced onion and fennel bulb, reserving the fennel fronds. Cook until onion is soft and translucent. Add Italian sausage, fennel seeds, ground pepper, rosemary and garlic. Cook about 10 minutes, stirring frequently so garlic does not burn. Allow mixture to cool then mix in chopped fennel fronds and beaten eggs.
Spread mixture over one side of the wild boar then roll it up. If possible, stretch original netting back over boar and secure cut end with butcher’s twine. Otherwise, tie the roll with a truss of butcher’s twine.
Spread the aromatic vegetable mixture on bottom of roasting pan. Use a mix of sturdy vegetables to keep wild boar off of the bottom of the pan and that will taste good when roasted. Set wild boar on top of vegetable mix. Roast in oven until internal temperature reaches 150°F, about 2 to 2 ½ hours, basting every 20 to 30 minutes with melted butter and olive oil mixture. When temperature reached, remove from oven and let meat rest for 15 to 20 minutes. Slice thickly and serve.
Serves 6 to 8. Recipe can be scaled for larger or smaller roasts.