Roast of Wild Boar
SERVES: 6 - 8

This dish will be prepared as the entrée by Certified Master Chef Edward Leonard at the fourth annual Lafcadio Hearn Award Dinner at the Chef John Folse Culinary Institute at Nicholls State University. As part of the "For a Love of Things Italian" menu, Braised Savoy Cabbage, Wild Mushroom Stew and Truffle Polenta will accompany the entrée.


  • 1 (2 lb) rolled loin of wild boar
  • 5 ounces Pancetta, sliced
  • 4 ounces olive oil
  • 6 garlic cloves, thinly sliced
  • 1 cup mirepoix, diced
  • 2 tbsps tomato paste
  • 6 ounces red wine
  • 2 – 4 cups pork stock
  • kosher salt and pepper to taste

Preheat oven to 325 degrees F. Place incisions in the meat and fill with sliced garlic. Cover meat with Pancetta and tie. In a brazier pan, heat oil over medium-high heat and brown meat on all sides. Remove meat from pan, add mirepoix and brown. Mix in tomato paste, deglaze with wine and cook until wine is evaporated. Add ½ of stock, return meat to pan and cover. Place in oven and bake for 30 – 45 minutes, adding more stock as needed. When meat is tender, remove and add remaining stock. Bring to a simmer and blend all items in a blender. Adjust seasoning and serve.

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