Description
A flavorful and aromatic roast featuring tender wild boar shoulder infused with the herbal notes of juniper berries, garlic, rosemary, and thyme, slow-cooked to perfection for a rich and savory dish ideal for special occasions or hearty family meals.
Ingredients
Scale
Meat
- 3 pounds wild boar shoulder
Seasonings & Herbs
- 2 tablespoons juniper berries
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Liquids
- 2 cups beef broth
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C) to ensure even and slow roasting of the wild boar shoulder.
- Prepare the meat: Rub the wild boar shoulder thoroughly with olive oil, salt, black pepper, and minced garlic. Then sprinkle the chopped fresh rosemary and thyme evenly over the meat, massaging the herbs and seasonings to infuse flavor.
- Add juniper berries: Crush the juniper berries lightly to release their aromatic oils and sprinkle them generously over the seasoned meat.
- Set up the roast: Place the wild boar shoulder into a roasting pan and pour 2 cups of beef broth around the meat to keep it moist during roasting and add depth to the flavor.
- Roast the meat: Cover the roasting pan with a lid or aluminum foil and roast in the preheated oven for 2.5 to 3 hours, or until the internal temperature of the meat reaches 145°F (63°C), indicating it is cooked through and tender.
- Rest and serve: Remove the roast from the oven and let it rest, covered loosely with foil, for 15 minutes to allow juices to redistribute. Slice the meat and serve warm, accompanied by your choice of side dishes.
Notes
- Crushing the juniper berries before using helps release their full aroma and flavor.
- Use a meat thermometer to ensure the wild boar is perfectly cooked without drying out.
- Resting the roast after cooking is crucial for tender, juicy slices.
- Wild boar meat can be lean, so the beef broth helps maintain moisture during roasting.
- This roast pairs well with root vegetables and red wine sauces.
