On my recent visit home to Pennsylvania, I brought with us, this beautiful wild boar roast. My husband, Trippett harvested this perfect 165 lb sow in January, and this was the first time I had ever cooked wild boar. I truly just went with my instincts on how to prepare it. With no time to look up recipes, I simply covered it with virgin olive oil and rubbed it generously with course sea salt. I used my sister, Lucie’s Mediterranean mix of multicolored peppercorns, fresh rosemary and embellished by a fresh bay leaf harvest from my Aunt Rosie’s garden in San Jose, CA. Next, I placed the roast in my Mom’s treasured electric roasting oven. I put a cup of organic apple cider vinegar and two cups of water in the roasting pan. I set the temperature at 375 and let it roast! Here is a great reference for cooking times for pork roasts – I have to say, everyone said it was one of the best roasts and it was particularly wonderful since none of my relatives had ever had wild boar.
The following day, Lucie made this amazing soup using the left over bone. She covered the bone in water and simmered it along with fresh carrots, celery, onions, and garlic which had been gently sautéed in olive oil and seasoned with sea salt and cracked pepper. Lucie loves bay leaves and always adds them to her soups. Lastly, just before serving, she added fresh sautéed zucchini to the soup. What a beautiful way to give thanks for the harvest by not wasting anything.
Lucie’s Boar Soup
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