Entree: Australia – Northern Territory – Wild Boar Roast (Slow-roasted wild boar shoulder seasoned with native Australian herbs and a rich pan jus)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs 30 min

Additional 35 min

Total 4 hrs 50 min

Ingredients

- 4–5 lb (1.8–2.3 kg) wild boar shoulder, bone-in
- 3 tbsp (45 ml) olive oil
- 6 cloves (about 30 g) garlic, smashed and minced
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (20 g) dried lemon myrtle, crushed
- 1 tsp (5 g) ground wattleseed
- 1 tsp (2 g) ground native pepperberry or coarsely ground black pepper
- 1 tbsp (15 ml) fresh rosemary, chopped
- 1 tbsp (15 ml) fresh thyme leaves
- 1 1/2 tsp (8 g) fine sea salt
- 1 tsp (5 g) ground black pepper (if not using pepperberry)
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef or game stock
- 2 tbsp (30 g) unsalted butter
- 1 large onion, roughly chopped (about 8 oz / 225 g)
- 2 carrots, peeled and halved (about 6 oz / 170 g)
- 2 stalks celery, halved (about 3 oz / 85 g)
- 2 bay leaves
- Vegetable oil or additional olive oil for searing

Instructions

1. Preheat oven to 325°F (160°C). Pat the wild boar shoulder dry. In a bowl, combine olive oil, minced garlic, lemon juice, crushed lemon myrtle, wattleseed, pepperberry, rosemary, thyme, salt, and pepper. Rub the mixture all over the shoulder and let rest at room temperature for 30 minutes or refrigerate up to overnight.
2. Heat a large ovenproof roasting pan over medium-high heat and add a splash of oil. Sear the shoulder on all sides until well browned, about 4–5 minutes per side. Remove the shoulder and set aside.
3. Reduce heat to medium, add butter to the pan, then sauté onion, carrots, and celery until softened, about 5 minutes. Deglaze with red wine, scraping up browned bits, and let the wine reduce by half, about 3–4 minutes.
4. Return the shoulder to the pan, add beef stock and bay leaves. Cover tightly with a lid or foil and roast in the oven for 2.5–3.5 hours, or until the meat is fork-tender and reaches an internal temperature of 160°F (71°C) for wild game.
5. Remove the roast to a board, tent with foil, and let rest 15–20 minutes. Meanwhile, strain pan juices into a saucepan, skim fat, and simmer until reduced to a saucy consistency. Adjust seasoning.
6. Carve the wild boar shoulder against the grain, serve with the pan jus and roasted vegetables.