Entree: Australia – Australian Indigenous & Bush Foods – Wild Boar Roast (Slow-roasted wild boar seasoned with native Australian bush herbs and spices)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Additional 7 hrs

Total 9 hrs 30 min

Ingredients

- 1 boneless wild boar shoulder roast, approx. 5 lb (2.3 kg)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) ground wattleseed
- 1 tbsp (15 ml) ground lemon myrtle
- 1 tsp (5 ml) ground native pepperberry or crushed pepperberry
- 4 garlic cloves, smashed
- 2 tsp (10 ml) sea salt
- 1 tsp (5 ml) cracked black pepper
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) chicken or beef stock
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) macadamia oil or extra-virgin olive oil
- 1 lb (450 g) carrots, peeled and cut into large chunks
- 1 lb (450 g) parsnips, peeled and cut into large chunks
- 1 lb (450 g) potatoes, scrubbed and halved if large
- 2 tbsp (8 g) fresh river mint or other fresh mint, chopped (if available)
- 1/4 cup (30 g) toasted macadamia nuts, chopped, for garnish (optional)

Instructions

1. If time permits, brine the roast for 6–12 hours to tame gaminess: dissolve 2 tbsp (30 ml) sea salt and 1 tbsp (15 ml) honey in 4 cups (960 ml) cold water, submerge the roast, refrigerate, then rinse and pat dry. If not brining, proceed to step 2.
2. Preheat the oven to 325°F (160°C). In a small bowl combine ground wattleseed, ground lemon myrtle, ground pepperberry, 2 tsp (10 ml) sea salt and 1 tsp (5 ml) black pepper.
3. Rub the roast with 2 tbsp (30 ml) olive oil and press the dry spice mixture all over the surface. Let sit at room temperature 30–45 minutes for flavors to penetrate.
4. Heat 2 tbsp (30 ml) macadamia oil or olive oil in a large heavy skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.
5. Transfer the roast to a roasting pan. Add smashed garlic cloves, white wine (if using), and stock to the pan. Scatter carrots, parsnips, and potatoes around the roast, tossing vegetables in a little of the pan juices and oil.
6. Roast in the preheated oven uncovered for about 2½–3 hours, basting occasionally with pan juices. After the first hour, check vegetables and turn so they brown evenly. Roast until an instant-read thermometer in the thickest part of the roast reads 160°F (71°C).
7. Remove roast and vegetables to a carving board, tent loosely with foil, and rest 15–20 minutes. Meanwhile, spoon pan juices into a small saucepan, reduce slightly over medium heat to concentrate flavor, and finish with chopped river mint if using.
8. Slice the roast thinly against the grain, serve with roasted root vegetables, spooned pan juices, and a sprinkle of toasted macadamia nuts and fresh mint.