Variety Meats: Wild Boar 02 by Recipe Cottage

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	Wild Boar 02

		Roasted Loin of Wild Boar with Apple Charlotte Yield: 6 Servings 1 loin wild boar (4 to 5-lb, with chine bone removed by butcher) 1 Tbsp kosher salt 1/2 Tbsp freshly ground black pepper 1 1/2 tsp dried thyme 1/2 cup water 3 cup green apples, peeled and diced pinch minced lemon zest pinch ground ginger pinch ground cinnamon pinch ground cloves 2 Tbsp brown sugar 1 cup white wine 4 oz Calvados 1 cup tart applesauce salt to taste 3 egg yolks 1/4 lb butter, melted 3 cups white or French bread 1-inch cubes with crust Fresh thyme sprigs for garnish Preheat oven to 450F. 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. Prepare charlotte by adding apples, zest, ginger, cinnamon, cloves, brown sugar, wine, and Calvados around the roast. Return pan to oven and bake for 15 to 20 minutes, or until apples are cooked through. Mix together applesauce, salt, and egg yolks and pour over apples. Return to oven for 5 minutes longer. Mix the butter with the bread cubes. Sprinkle over the apple mixture and bake for 10 minutes longer, or until golden brown, or when meat thermometer registers 160F. Remove roasting pan from oven, remove boar, and let rest for a few minutes. Slice boar on the bias. Using a spatula, transfer charlotte to a large serving platter. Place sliced boar atop charlotte. Garnish with thyme sprigs and serve.