Ingredients

The following ingredients have 4 Servings
  • 1 onion, roughly chopped
  • 4 cloves garlic, minced
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1/2 bulb fennel, roughly chopped
  • 1/2 cup olive oil, divided
  • salt and pepper to taste
  • 1 1/2 pounds wild boar roast
  • 6 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 tablespoon fresh oregano
  • 1/2 cup water

Instruction

  • Heat oven to 375 degrees.
  • Toss the chopped vegetables (onion, 2 garlic cloves, carrots, celery and fennel) in 1/4 cup of olive oil and season with salt and pepper. Lay them in the bottom of a small roasting pan and set aside.
  • Heat a skillet on high heat until very hot.
  • Season the roast with salt and pepper. Add a tablespoon of olive oil to the skillet and sear the roast on all sides.
  • While the meat is searing, take about half of the amount of fresh herbs you have and chop them finely. Place the chopped herbs in a small bowl, and add the remainder of the minced garlic and olive oil; stir to form a loose paste.
  • After the boar has been seared, rub it all over with the paste and set atop the vegetables in the roasting pan.
  • Tie the remaining herbs together with butcher's twine and throw into the roasting pan.
  • Add the water to the pan, then cover the pan and roast for 1/2 hour, or as long as it takes to reach an internal temperature of 155-160 with a meat thermometer.
  • Allow to rest about five minutes before slicing and serving with the roasted vegetables.