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LOCATION: Recipes >> Variety Meats >> Wild Boar 02

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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.


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