Boar Roast with Apricots

Boar Roast with Apricots

  • Rating:


2 1/2 -3 lb rolled boar roast
Salt, pepper, coriander
2 tbsp olive oil
1 1/2 cups little onions, peeled
1/3 cup white wine
1/2 cup veal/chicken broth
1 tsp fennel seeds
4-5 thin strips tangerine skin
1/2 cup dried apricots, sliced


Season the roast with the salt, pepper and coriander, then brown well in the olive oil (a Le Creuset with cover should work for this or an Emile Henry tajine.) Remove the roast and set aside.  Add the onions and brown.  Put the roast back in the pot, add the wine, broth, fennel seeds, tangerine skin and apricots.  Put the top on and cook in the oven at 400 F for about 45 minutes until no pink shows but the roast is still juicy.