The Roast 2 1/2 pounds chuck roast 1 tablespoons bacon fat or oil of your choice salt and pepper for seasoning Vegetables 1/4 pound (4 oz) very small wax potatoes (or sub turnips or …
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When we found a wild boar roast in our local market, we decided to treat it essentially like a little 1.5-pound roast pork, which in many ways, it is. Heat oven to 375 degrees. Toss the chopped vegetables (onion, 2 garlic cloves, carrots, celery and fennel) in 1/4 cup of olive oil and season with salt and pepper.
It’s easy – the slow cooker does all the work – and yields tender meat and a rich sauce. Not only delicious as is, but the leftover meat can also be shredded for BBQ boar sandwiches, wild boar tacos, or even pulled boar nachos.
They even allow you choose your delivery date! You can substitute pork shanks, but they won’t have the same rich flavor. Learn more about eating and cooking wild boar here!