Ingredients
5lb wild boar roast
6 small apples
fresh cracked black peppercorns
fresh cracked white peppercorns
4 teaspoons rosemary
1 cup olive oil
2 cups white wine
1/4 cup Calvados
1/3 cup Maple syrup
Preparation
Preheat the oven to 450
Mix olive oil, fresh cracked pepper and 3 teaspoons rosemary in a small bowl to be brushed onto the wild boar roast.
Add white wine and a splash of Calvados into a sauce pan
Slice 4 unpeeled apples and add to the sauce pan, along with some fresh cracked pepper and rosemary. Simmer.
Make 4 deep stabs into the roast, 2 per side. Gentle splash of Calvados over the roast, and allow to sit for a minute or two. Brush the roast with maple syrup, and then with the olive oil. Ensure the entire roast is covered.
Remove apples from sauce pan and pour into roasting pan. Add the wild boar roast to the pan along with 2 rough chopped apples (peel on).
Roast at 450 for 10 minutes, then reduce heat to 325 and cook for 2 hours (25 minutes/lb)
