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Wild Boar and boarlets in a wood
The Real Boar Company range of salamis
Wild Boar
100g Wild Boar Salami with Black Truffle
Wild boar foraging in woodland
Wild boar
100g Game Salami
Wild boarlets
Wild boars

Roast Wild Boar with Beetroot and aromatic Herbs

Serves 4

• 1.5kg Wild Boar roasting joint
• 1 Small bunch each of Sage, Parsley, Rosemary and Marjoram
• 6 Cloves of garlic
• 750g Beetroot
• Seasoning

Preheat your oven to 200c gas 6.

If the butcher has not all ready done so score the rind with a sharp knife, then rub with salt, this will help to make excellent crackling.
Do not be tempted to trim any fat at this stage, as the meat cooks this will naturally baste the joint keep it succulent and moist.

Place all the herbs and Garlic into the centre of the roasting tin then place the joint on top of the herbs.

Roast the joint in the centre of the oven for 25 minutes at 200c then turn down the heat to 170c gas 4. Allow 40 minutes per kg + 40 minutes, a little longer for shoulder or hand joints to ensure they are tender.

Top, tail and peel the beetroot, cut into quarters then 45 minutes before the joint is done, place into a separate roasting dish, add enough fat from the roasting joint to coat the Beetroot, season and place into the oven with the joint.

When the joint is cooked, remove from the roasting dish put onto a warm plate and cover, then leave to rest.

Pour off any fat from the roasting tin, reserving in a pot, this herb infused Boar fat is excellent for roasting potatoes.

Make your gravy in the normal way incorporating all the herbs and garlic, then strain into a warmed jug.

Serve with the carved meat, crackling and roast Beetroot.

Melon with Wild Boar Prosciutto

Serves 2

• 3 tablespoons olive oil
• 1-2 tablespoons lemon juice
• Salt & freshly ground black pepper
• 1/2 cantaloupe melon cut into 4 slices
• 6 slices of wild boar prosciutto torn
• 50g rocket, watercress and baby spinach salad leaves (from a bag)

Mix the olive oil, lemon juice and seasoning together in a screw-topped jar.

Arrange the salad leaves on two serving plates and pour over enough dressing to coat.

Tuck the melon and wild boar prosciutto among the salad leaves and serve immediately.

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