This mini wild boar roast is marinated in apple cider, apple cider vinegar, and spices, then rubbed with mustard and sage and slow roasted in the oven. It is paired with caramelized apples with rosemary and mini polenta rounds, or "coins". This is an excellent meal that is sure to be a family favorite.
Ingredients:
1 wild boar mini-roast (from D'Artagnan)
marinade
3-4 cups apple cider
1 cup apple cider vinegar
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon dried sage
1 teaspoon ginger
1 teaspoon allspice
2 garlic cloves, minced
mustard-sage rub
2 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
2 tablespoons fresh sage leaves, chopped
1 garlic clove, chopped
1 teaspoon sea salt
1 teaspoon black pepper
apples
4 apples cut into wedges, cored, unpeeled
1 sprig rosemary, chopped
3-4 tablespoons butter
polenta coins
polenta
salt to taste
1-2 tablespoons butter
Directions:
Combine the apple cider, apple cider vinegar, garlic, and spices. Marinade the wild boar mini-roast in this mixture for at least 4 hours or overnight.
Take the wild boar roast out of the marinade, pat dry, reserve the marinade. In a small bowl combine mustard, oil, sage, garlic, salt and pepper. Rub the mixture all over the wild boar. Slow roast in the oven on 275°F for 2 hours, basting occasionally with a few spoonfuls of marinade.
Pour 2-3 cups of the marinade into a sauce pan and reduce until the mixture thickens, serve as a sauce for the wild boar roast.
Melt butter in a skillet. Add apples and rosemary and cook until the apples are light brown.
Cook polenta with a little bit of butter and salt. Place in a shallow container and refrigerate until firm. Cut out small circles with a cookie cutter. Fry in a skillet with melted butter until golden brown.
Slice the wild boar roast, pour the sauce over, and serve with apples and polenta "coins".
