| Prep: 30 mins | Cook: 3 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 570 | 36g | 12g | 18g |
| sugars | fibre | protein | salt |
| 10g | 3g | 48g | 1.3g |
Why I Love Swedish Wild Boar Roast with Rosemary
When I first tasted Wild Boar Roast with Rosemary, it was love at first bite. There’s something magical about the way the distinctive flavor of wild boar mingles with the fragrant hint of rosemary. A taste that seized me much like those brisk Nebraska evenings once did when my mother would serve hearty, farm-fresh meals at our dinner table after a long day of work and prayers.
A Walk Through The Wild
With a nod to my Midwestern roots, but diverging by way of the Scandinavian wilderness, this recipe for Wild Boar Roast with Rosemary is almost an adventure in itself. Collecting the ingredients invites you to wander through orchards for fresh rosemary sprigs, amble around farmers’ markets for plump onions and carrots, and perhaps imagine stepping into the rugged wilderness to track down a wild boar – an experience akin to what famed Swedish chef Mathias Dahlgren might have encountered for sourcing his ingredients.
Behold the aesthetics of this delightful dish here:
A Symphony of Flavors
Preparing the recipe is like orchestrating a symphony, with each ingredient making its entrance precisely when it’s called for. The wild boar is seasoned to perfection with just the right amount of salt and pepper before it’s seared to a crisp golden brown. Garlic and onions join the chorus, lending their aromatic notes to the ensemble.
Then comes carrots, adding a hint of sweetness, the rosemary sprigs contributing an earthy perfume. All of this is slow-cooked to succulent perfection in a bath of beef stock and a splash of red wine for depth. And, if desired, a dollop of lingonberry jam adds a final Swedish touch, a sweet contrast that accentuates the savoriness of the meat and elicits a symphony of flavors on the palate.
The final flourish is a tad of butter rounding everything off with a silky finish, and a sprinkle of all-purpose flour to thicken the sauce, creating a visually stunning meal that’s a feast for your taste buds.
So, whether you’re in Nebraska, Sweden, or anywhere else in the world, I invite you to give this recipe a shot and hopefully, it will transport you to a place of comfort, adventure, and joy, much like it does for me every time.
What You’ll Need
- 3 pounds of wild boar roast
- 1 tablespoon of salt
- 1/2 teaspoon of black pepper
- 3 tablespoons of olive oil
- 4 cloves of garlic
- 2 large onions
- 2 carrots
- 4 sprigs of fresh rosemary
- 2 cups of beef stock
- 1/2 cup of red wine
- 1 tablespoon of all-purpose flour
- 2 tablespoons of butter
- 3 tablespoons of lingonberry jam (optional)
Method
Step One
First, preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Season your wild boar roast on all sides with the salt and pepper.
Step Two
In a large Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the boar roast to the pan and sear all sides until browned. This should take about 3-5 minutes per side. Once browned, remove the roast from the pan and set aside.
Step Three
Lower the heat to medium and add the chopped onions, chopped carrots, and minced garlic to the pan. Stir occasionally, cooking until the onions are translucent. This will take approximately 5 minutes.
Step Four
Add the beef stock, red wine, and rosemary sprigs to the pan. Increase the heat to high, bringing the mixture to a boil. Once boiling, return the roast to the pan and remove from heat.
Step Five
Cover your Dutch oven and place it in the preheated oven. Cook the roast for approximately 2 hours, or until the internal temperature reaches 145 degrees Fahrenheit.
Step Six
After the roast is cooked, remove it from the oven and set it aside to rest. Leaving the juices in the pan, heat them over medium-high heat until boiling. In a small bowl, combine the flour and butter until it forms a paste, then whisk this into the boiling juices. Reduce the heat and simmer until the sauce thickens.
Step Seven
Slice the rested wild boar roast and serve it covered in the gravy. If desired, serve it with lingonberry jam on the side for an added touch of sweetness to contrast the savory roast and sauce.
