From "After the Hunt: Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery," Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737
- 1 (2-pound) wild boar loin or picnic shoulder
- 6 cloves garlic, minced
- 1/2 cup sliced green onions
- salt and black pepper to taste
- granulated garlic to taste
- 1/2 cup olive oil
- 1 cup diced onions
- 1/2 cup diced celery
- 1 cup diced bell peppers
- 2 tbsp minced garlic
- 2 tbsp tomato paste
- 3/4 cup red wine
- 1 quart beef stock
- 8 slices bacon
- Preheat oven to 325°F. In a mixing bowl, combine 6 cloves minced garlic, green onions, salt, pepper and granulated garlic.
- Make incisions at equal space around the top of roast and stuff with garlic mixture. Season outside of roast well with salt, pepper and granulated garlic.
- In a roasting pan, heat olive oil over medium-high heat then brown boar on all sides.
- Remove meat from pan then set aside. In the same oil, sauté onions, celery, bell peppers and remaining minced garlic until wilted.
- Mix in tomato paste then deglaze with wine.
- Add stock, return meat to pan and cover with bacon. Bring to a rolling boil, cover and place in oven.
- Bake 2 hours or until meat is fork tender.
- Remove roast from pan and allow to rest for 30 minutes. Adjust seasoning to taste with salt, pepper and granulated garlic.
- Slice roast and serve with a generous portion of vegetable mixture.
Tips/TechniquesNOTE: Although this recipe calls for slow oven roasting, many Louisiana hunters will cook it in the Cajun microwave, a wooden oven lined with copper or aluminum that cooks from the top, broiler style using cold briquettes or sometimes wood.