Chef Mateo

ROAST WILD BOAR LOIN

by Rafael Mateo

Serves 4

INGREDIENTS:

roast wild boar loin (approx. 2 lbs)
3 garlic cloves, sliced
demi-glace
beef or veal stock
salt & pepper
olive oil
1 cup dry white wine
4 thyme sprigs


DIRECTIONS:

Pre-heat the oven to 375 degrees.
Insert garlic into body of wild boar.
Salt and pepper the loin.
In a roasting pan, place boar in the center.
Add one cup white wine and thyme.
Roast ten minutes per pound until loin reaches an internal temp. of 160 degrees
In the meanwhile add 1 cup of stock to a saucepan with 1 tbsp demi-glace. 
Simmer and reduce by half.
Remove loin and set aside for five minutes.
Slice and add to a platter.  Season with salt and pepper.
Pour reduced stock over loin.
Serve over a bed of Alsatian sauerkraut.