Roasted Loin of Wild Boar with Apple Charlotte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Boar is a greatly ignored meat in the chef's repertoire. While admittedly difficult to find, it can be special ordered, and it is a sublime gastronomic treat. This homespun preparation by Joe Mannke, chef a Rotisserie for Beef and Bird in Houston, marries the boar with a tasty apple charlotte that is the perfect companion. Ingredients:
1 loin of wild boar (4 to 5-lb,with chine bone removed by butcher) |
1 tablespoon kosher salt |
1/2 tablespoon black pepper, freshly ground |
1 1/2 teaspoons dried thyme |
1/2 cup water |
3 cups green apples, peeled and diced |
1 pinch lemon, zest of, minced |
1 pinch ginger, ground |
1 pinch cinnamon, ground |
1 pinch clove, ground |
2 tablespoons brown sugar |
1 cup white wine |
4 ounces calvados |
1 cup applesauce (high-quality & tart) |
salt |
3 egg yolks |
1/4 lb butter, melted |
3 cups white bread or 3 cups french bread, 1-inch cubes with crust |
sprig fresh thyme, for garnish |
Directions:
1. Preheat oven to 450F.
2. Rub boar on all sides with salt, pepper, and thyme. Place boar in a roasting pan and add water to pan. Roast in preheated oven for 40 minutes. Remove roasting pan from oven.
3. Prepare charlotte by adding apples, zest, ginger, cinnamon, cloves, brown sugar, wine, and Calvados around the roast.
4. Return pan to oven and bake for 15 to 20 minutes, or until apples are cooked through.
5. Mix together applesauce, salt, and egg yolks and pour over apples.
6. Return to oven for 5 minutes longer.
7. Mix the butter with the bread cubes.
8. Sprinkle over the apple mixture and bake for 10 minutes longer, or until golden brown, or when meat thermometer registers 160F.
9. Remove roasting pan from oven, remove boar, and let rest for a few minutes.
10. Slice boar on the bias.
11. Using a spatula, transfer charlotte to a large serving platter. Place sliced boar atop charlotte. Garnish with thyme sprigs and serve.
12. Recommended wines: A full bodied Chardonnay will mar ry nicely with the apple flavor in the charlotte. A Zinfandel will emphasize the meaty flavors of the boar. Either wine is a treat with this dish.
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