SC - Re: wild boar (yum!)

[Kristine Agnew]

Greetings from Boudicca!

   The boar was a hit! Thank you to all who gave advice! This is how I ended 
up cooking it...I had 2 cuts, a butt roast and a 1/2 leg. I braised the butt 
roast in beer, along with garlic,apples,rosemary,sage
thyme and a little salt. Mmmm,Mmmm! The second cut I roast in the oven after 
rubbing it with a mixture of herbs,salt and garlic, at a temp.of 300 degrees 
F.(which is what the breeder recommended) After about an hour, I removed the 
skin and started basting it with homemade apple butter and oil mixed 
together.The pan juices I strained,added a bit of red wine vinegar and dry 
bread crumbs and made a sauce to accompany the meat. I spoke with the 
breeder yesterday morning and she told me that the animals for sale by law 
have to be castrated before a certain age, or kept a specific distance away 
from the sows. The meat tasted quite a bit like pork but a bit different.

Again, thanks to all who gave advice

Boudicca :0)

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