Entree: Argentina – Patagonia – Asado de Jabalí (Roasted wild boar prepared in the Argentine asado style)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 4 hrs

Additional 30 min

Total 5 hrs 15 min

Ingredients

- 1 bone-in wild boar shoulder, approx. 6 lb (2.7 kg)
- 1 cup (240 ml) dry red wine
- 1/2 cup (120 ml) olive oil
- 6 cloves (18 g) garlic, crushed
- 2 tbsp (30 ml) smoked paprika
- 2 tbsp (30 ml) coarse sea salt
- 1 tbsp (15 ml) freshly cracked black pepper
- 2 tbsp (30 ml) fresh rosemary, chopped
- 2 bay leaves
- 2 large (approx. 400 g) onions, halved and sliced
- 2 medium (approx. 240 g) carrots, chunked
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) butter (optional, for basting)
- For chimichurri:
  - 1 cup packed (60 g) fresh flat-leaf parsley, finely chopped
  - 1/3 cup (80 ml) olive oil
  - 3 tbsp (45 ml) red wine vinegar
  - 3 cloves (9 g) garlic, minced
  - 1 tsp (5 ml) coarse salt
  - 1/2 tsp (2.5 ml) red pepper flakes
  - 1 tbsp (15 ml) fresh oregano, chopped or 1 tsp (5 ml) dried oregano

Instructions

1. Pat the wild boar shoulder dry. In a bowl, combine red wine, 1/2 cup (120 ml) olive oil, crushed garlic, smoked paprika, salt, pepper, chopped rosemary and brown sugar to make a marinade.
2. Place the shoulder in a large dish or zip-top bag, pour the marinade over, add bay leaves, cover and refrigerate for at least 6 hours or overnight to develop flavor.
3. Remove the shoulder from the refrigerator 1 hour before cooking to come toward room temperature. Preheat a grill for indirect cooking over medium coals or preheat oven to 325°F (160°C) for oven roasting.
4. If using a pan/oven method: heat 2 tbsp (30 ml) olive oil in a large Dutch oven over medium-high heat. Sear the shoulder on all sides until deeply browned, 6–8 minutes per side. Remove shoulder and set aside.
5. In the same pot, add butter if using and sauté sliced onions and carrots until beginning to brown, 6–8 minutes. Add beef stock and remaining marinade; scrape up browned bits.
6. Return the shoulder to the pot (or place on a rack over coals), cover with lid (or foil) and cook low and slow: in oven 3–4 hours at 325°F (160°C) until an internal temperature of 185–200°F (85–93°C) and meat is fork-tender; over coals maintain low indirect heat for similar time, turning occasionally and basting with pan juices.
7. During the last 30 minutes, baste the shoulder with pan juices and, if desired, move briefly to direct heat or higher oven to crisp the exterior.
8. While the meat rests 20–30 minutes, make chimichurri: combine parsley, 1/3 cup (80 ml) olive oil, red wine vinegar, minced garlic, salt, red pepper flakes and oregano. Adjust salt and acidity to taste.
9. Slice or pull the wild boar shoulder against the grain, serve with pan juices spooned over the meat and chimichurri on the side.