3 1/2- 4 1/2 #wild boar rack, approximately 4 bones frenched and cleaned
5 ea. cloves garlic, crushed
2 ea. shallots, minced
1/2 cup chardonnay, oaky
1/2 c vegetable oil
2T honey
3T whole grain mustard
kosher salt
black pepper
Mix together garlic, shallots, honey, mustard, oil and chardonnay; add salt and pepper to taste. Place boar in tight fitting ziploc bag or very tight container. Pour marinade over and rub into meat to ensure it is evenly coated. Zip shut/seal, trying to press out as much air as possible. Refrigerate for 8 hours, up to 24. Heat oven to 325F.
Take meat out of refrigerator, allow excess marinade to drain off and meat to come to room temperature. Prepare roasting pan with rack. Place boar, bone up, on rack. Roast for 45 minutes or until internal temperature reaches 127F. Allow meat to rest for 15 minutes before cutting. Enjoy!
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