Boneless Leg of Wild Boar
I ordered a boneless leg of wild boar, rolled and tied, and I am not 100% sure on best method to prepare. Herb crust and roast? Braise slow and low?
Any help is appreciated.
I used to work for a guy who kept a countertop rotisserie in the kitchen at the shop - he would rub herbs on the wild boar roast, and set it up in that rotisserie to cook all morning. Absolutely delicious.
I had some great lunches there. It was a local cabinet shop, and now and then one of the builders would bring over paper grocery bags full of wild boar or venison in exchange for the shop owner's mother's homemade pickles or fig jam.
While the boar was roasting, my boss would cook up a pot of greens and some cornbread and serve it all with wedges of sweet Vidalia onion and sliced tomatoes.
My only advice is that even cuts that would normally be succulent won't be in wild boar. The meat is super lean. So I'd recommend low and slow and *rare*. I cooked a shoulder the same way I'd cook a pork shoulder and it turned out super dry.
Roast low and slow....seasoning of your choice. Braising would not let you taste the great flavor of the meat.